Middle Eastern Chickpea Puree Or Hummus





Recipe by Chicky Hampshire Catering


1 cup of good quality chickpeas [soaked overnight in twice the water volume and a pinch of baking soda]
N.B If time does not allow to soak, use a good quality tin of cooked chickpeas
1 TB of Tahini [sesame paste]
2 tsp roasted cumin seeds [roast in a fry pan until fragrant]
1 clove garlic, crushed to a paste with a little salt
4 Tb lemon juice
Salt and pepper
About 200mls of Olive oil
N.B fresh chili can also be added to taste
* Click to ingredient to choose one


Place the soaked chickpeas in a large pot and fill with fresh water, cook for about 45-60 mins until they are tender. Strain and reserve the cooking liquid.
Place chickpeas, cumin seeds, garlic, tahini, lemon juice and 2 tablespoons of reserved cooking liquid in a food processor. Add 100mls of the olive and process, for a minute. Then add extra olive oil and cooking liquid to this mixture to get a smooth consistency.
Salt and pepper to taste.