Hummus is a staple in our fridge and I must say, it never lasts long.
We grow kabuli and desi chickpeas on our property on the Liverpool Plains in NSW Australia, so there's no excuse for me not to make it from scratch.
I thought I would share a recipe I like- it's easy and delicious. If you are using dried chickpeas, soak them overnight to soften them up. If not, tinned chickpeas will do the trick.
I also used one of my favourites, La Barre extra virgin olive oil, made from olives in Yass, NSW. Find it here and also as part of this savoury gourmet gift box.
Serve your hummus with carrot sticks, biscuits or crisp bread and enjoy!
1 cup ( 200 grams) dried chickpeas
1/2 cup hulled tahini
4 tablespoons olive oil
3 large cloves garlic
1 teaspoon salt
juice of one lemon
2/3 cup water
2 tablespoons ground cumin
1 teaspoon cayenne pepper ( or half this if you don't like it too spicy)
Soak chickpeas in water overnight ( or use tinned chickpeas_
To cook chickpeas, bring to the boil and then simmer for one hour.
Drain chickpeas and rinse well.
At this stage you can store the chickpeas overnight in the fridge if you want to.
In a food processor, process the chickpeas until they are a reasonably fine consistency. Only 10-15 seconds.
Mix your olive oil and tahini together.
Take lid off processor and add all of the ingredients.
Blend until you have reached the desired consistency.
Place hummus in a bowl and drizzle with olive oil, sprinkle with extra cayenne pepper ( if desired) and top with fresh parsley.
Store in an airtight container in the fridge for up to five days.