Hummus

Name: Hummus
Yield: Makes about 500 g
Ingredients: sea salt and cayenne pepper; sea salt and cayenne pepper; 150 ml tahini paste; 200 ml cold water; juice of 2 lemons; 75 ml good-quality olive oil; pinch table salt; 2 cloves garlic, peeled; 200 g dried chickpeas

Preparation info

Makes about
500 g

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is the ultimate dipping sauce for a simple lunch. You can buy great hummus in delis and supermarkets, but for special occasions it’s always great to go homemade.

Ingredients

200 g dried chickpeas
pinch table salt
2 cloves

Sauce
Lunch
Vegan
Gluten-free

Method

Put the chickpeas into a bowl, cover with cold water and leave to soak in the fridge overnight.
The next day, drain the chickpeas and tip into a saucepan. Pour in plenty of cold water to cover the chickpeas well and add a pinch of salt, then place a lid’ of parchment paper over the surface of the water and bring up to the boil over a low heat. Simmer gently for