One evening I peeled the chickpeas while watching some hilarious TV and the next morning I couldn’t help myself and had hummous on crackers for breakfast. The feeling of satisfaction I felt can only be understood if you have a go yourself – so go on what are you waiting for?
1 can cooked chickpeas
4 tbsp water (can use reserved water from the can of chickpeas
1.5 unwaxed lemons
1 medium sized clove of garlic
2 tbsp tahini paste
1/2 tsp salt
1/2 tsp paprika
Freshly ground pepper to taste
- Open a tin of chickpeas, drain the water into a bowl and reserve for later
- Peel the chickpeas! It makes all the difference and doesn’t take long – around 10-15 minutes. If you are watching your favourite tv programme at the time you will barely notice you are doing it!
- Put your chickpea skins in a compost or green bin
- Blitz the peeled chickpeas in a food processor – I only have a handheld blender and I blitz mine in a tall measuring jug which although a bit slower, does the job.
- Once the chickpeas are completely blitzed add reserved water and blend further (or at this point you can just mix with a spoon). It is important to blitz the chickpeas dry as they don’t seem to grind up as well once wet and you could end up with lumpy bits (which is fine if you like it that way, but not if you want it to be smooth)
- Then one after the other (mixing well in between times) add the rest of the ingredients – I usually add the crushed garlic first, then the lemon juice, then the olive oil, then the tahini and then the salt, paprika and pepper. Adding them gradually ensures that the texture stays smooth.
- Once made it can be eaten immediately or stored in the fridge for later use.