The Best Homemade Houmous

Once you've tried this, you'll likely avoid the shop bought stuff given it's easy to make and truely delicious. This is based upon a Cookie and Kate article I found. 

• 1 standard can of chickpeas - rinsed and drained 
• ½ teaspoon baking soda 
• 60ml lemon juice 
• 2 medium-to-large garlic cloves, roughly chopped 
• ½ to 1 teaspoon of salt 
• 120g tahini 
• 1 to 2 tablespoons cold water 
• ½ teaspoon ground cumin 
• 1 tablespoon extra-virgin olive oil 

1. Place chickpeas and baking soda in a pan, cover with water (up to 2cm above the chickpeas) 

2. Bring to the boil and boil so gently bubbling for 20 minutes. Take off the heat and drain and rinse the chickpeas thoroughly using cold water 

3. Meanwhile place the lemon juice, garlic cloves and salt in a food processor and blitz until the garlic is finely chopped. Leave for 10 or so minutes to allow the garlic to infuse properly 

4. Add the tahini to the food processor and mix until a consistent firm paste forms 

5. Add the chickpeas, cumin and olive oil to the food processor / tahini firm paste 

6. Long blitz the mixture adding 1 maybe 2 tablespoons of the water so the consistency is right. You'll probably need to use a spatula to stir around the sides of the bowl after a few blitzes to ensure the mixture has the right consistency 

7. Best served straight away, just above room temperature with a little homemade pesto and extra virgin olive oil drizzled on top AND some warmed flat breads. 

 

Based on this recipe https://cookieandkate.com/best-hummus-recipe/