Mitzismezze · Recipes

Hummus

Spaghetti bolognaise, chicken curry and now hummus, can be added to a list of dishes the Irish have taken into their hearts. Not one but several varieties are found in nearly every shop or on most deli menus the length and breadth of the country. A dish essentially of mashed chickpeas, recipes differ from country to country across the Levant each claiming the origins of hummus as their own.  This is my most requested recipe and one I think I have definitely cracked. Purists would say use only dried chickpeas but that’s very time consuming. The key to making hummus from tinned beans is to boil the chickpeas from the can with their juice, removing as many of the loose skins as possible afterwards. This gives a smooth velvety texture which is a far cry from some of the over processed shop varieties. Serves 4.

 
Ingredients:

400g can of chickpeas

2 cloves of garlic – crushed

1 tsp of salt

1 ½ tbsp of lemon juice

1 tbsp of olive

50g of light tahini

75ml of water – chilled

To serve:

1 tbsp of olive oil

Pinch of paprika – optional

 

Method:

In a saucepan add the tinned chickpeas along with the liquid from the can. Fill the empty can with water and add also to the saucepan. Bring to the boil and let simmer for 15 minutes. Drain and allow to cool. Using a pestle and mortar, crush the garlic together with the salt making a paste. Add the lemon juice to the mortar and stir well. Alternatively you can use the back of a spoon/rolling pin end and a small bowl if you don’t have a pestle and mortar to hand. When the chickpeas are cool, discard as many loose skins as possible and transfer the chickpeas to a food processor. Start blending the chickpeas for about 3 minute and while still blending add the garlic, salt and lemon juice mix. Add the olive oil. Next add the tahini and it will begin to form a ball. Very slowly add the cold water and it will begin to loosen up. Stop the food processor and scrap the mixture from the sides if required. Resume blending until all the water is added and then blend for another minute to achieve a very smooth consistency. Spoon into a serving bowl and drizzle with olive oil and a pinch of paprika.

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