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How to make Hummus:

This spicy Middle Eastern chickpea dip is deceptively easy to make. Dried chickpeas give a slightly nuttier flavour, but you can use canned chickpeas if you ‘re in a hurry. It is delicious served as a dip with toasted pita breads or Chickpea Fritters. It also makes a great accompaniment to Falafels, kebabs or grilled chicken or meat.


175 g dried chickpeas, soaked in cold water overnight, or 800 g canned chickpeas

2 tablespoons tahini paste

2 garlic cloves, chopped

freshly squeezed juice of 1-2 lemons

1 tablespoon ground cumin

2 tablespoons extra virgin olive oil

300 ml chickpeas cooking liquid

sea salt and freshly ground black pepper


1 tablespoon extra virgin olive oil

1 tablespoon fresh coriander, finely chopped

pita bread or triangles of toasted bread


Drain and rinse the soaked chickpeas and put them in a saucepan. Cover with plenty of water, bring to the boil and skim until clear. Cover and cook until perfectly soft, about 1 hour. Alternatively, use a pressure cooker, following the manufacturer’s instructions, cooking will take about 20 minutes.

Strain the chickpeas, reserving the cooking liquid. If using canned chickpeas, strain them and discard the liquid, but use about 4 tablespoons cold water in the food processor.

If the tahini paste appears separated in the jar, mix it properly first. Divide all the ingredients into 2 batches and put the first batch in a food processor, then process briefly. Ideally it should still have some texture and should not be too solid. Taste and adjust the seasoning with salt and pepper and blend again briefly. Transfer to a bowl and repeat with the remaining ingredients.

Trickle a little oil over the top and sprinkle with the fresh coriander. Serve at room temperature with pita bread or triangles of toasted bread. In the summer, it is better served lightly chilled.

makes 6 servings

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