No Garlic Hummus

Our Teacher Training Sydney Team loves this hummus.  It was given to us by one of our clients and is a traditional Lebanese family recipe.

This recipe will give you around four cups of hummus, 6-8 servings.

What you will need

• 1 cup of dried chickpeas
• 1 cup of tahini
• 1/2 cup of lemon juice (or to taste)
• 1 teaspoon of salt
• pinch of paprika (or to taste)
• extra virgin olive oil to drizzle on top when serving with chopped parsley

How to do it

1. Put the raw chickpeas in a bowl whit cold water to cover and soak overnight.
2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Pop the lid on with room to release some steam and then bring them to the boil and simmer for 1 hour or until the chickpeas are soft and the skins begin to separate.   Add water as needed.
3. Drain of the chickpeas and remove as much of the loose skins as you can.
4. Pop them in a food processor or blender with a steel blade, ad the tahini, lemon juice, salt and at 1/4 to 1/2 a cup of water.  If the hummus is too thick, add more water until it is the consistency you love.

I like to serve this on a large, flat plate and drizzle the olive oil over the top with a pinch of paprika and the parsley.  Serve with your favourite cut veges and warm flat bread.  The perfect thing to have around when the kids get home from school.

Good to know

Sometimes the of skins do not separate, that only means that they are fresh so don’t overcook them.

Hummus improves with a little time.  You can cook and eat straight away or 1 to 2 days before you plan to serve.  It can thicken in the fridge so add a bit more water when you make it.

Cook extra chickpeas.  I cook up to 2 kilos of chickpeas at a time and them freeze what I don’t need straight away in the freezer.  Defrost these overnight (not the microwave) before you want them again and it saves the waiting and soaking time.

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