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Hummus25%
Middle Eastern
Side
15 mins
Vegetables/vegetarian
Easy
Serves
1kg

At The Barbary we make our hummus in-house by blending cooked chickpeas with cumin and salt, then by adding 25% tahini (more than usual!). We normally use dried chickpeas, but tinned ones also work well here or if you are really struggling to find chickpeas at all, you can also use a different tinned bean as a substitute. This hummus can be served with crudité, hard boiled eggs, or with our Jerusalem bagel.

Recipe courtesy of
Ingredients
  • 1kg dried chickpeas (ortinned, if tinned skip soaking and just drain)
  • Bicarbonate of soda
  • 250g raw tahini
  • 5g ground cumin
  • Salt
  • 20ml lemon juice (fresh)

Garnish

  • toasted pinenuts
  • parsley
  • chilli flakes
  • olive oil
Method
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Method
  1. If using dried chickpeas, soak the chickpeas overnight..
  2. Cook the chickpeas with a pinch of bicarbonate of soda, skim off the foam constantly with a slotted spoon.
  3. Cook completely till the chickpeas are soft and start to fall apart.
  4. Strain the chickpeas from the liquid, keeping back around 50ml of cooking liquid for making the hummus.
  5. While the cooked chickpeas are still hot, mix together the tahini, chickpea water and ground cumin. Add salt to taste. Finally add the lemon juice, make sure to add this when the hummus is not too hot.
  6. Cover in a bowl with clingfilm, and chill till ready to enjoy.
  7. Once ready, garnish with some toasted pine nuts, chopped parsley, a sprinkle of chilli flakes and a drizzle of olive oil.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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