Hummus (Houmous)

Make this hummus recipe and you will never buy supermarket hummus again!  It’s a bold claim, but the silky smooth texture of this hummus is irresistible.

*In my view, the best results come from using dried chickpeas which are soaked overnight and then boiled.  If you don’t have time you can use tinned chickpeas instead.  If you can be bothered removing the skins from the tinned chickpeas (as meditative as shelling peas or removing the skins from broad beans) then you will end up with a lovely smooth hummus.

1. Put the dried chickpeas into a large bowl and cover with at least 1.2 litres of cold water. Leave them to soak for 12-24 hours.
   
2. When soaked, drain the chickpeas and put them into a large pot.  Cover them with water, add the bicarbonate of soda and bring the pot to the boil.
   
3. Boil for 20-40 minutes (the length of time will depend on the chickpeas and how long they soaked), skimming off any foam or floating skins.
   
4. When the chickpeas just squash easily between your fingers (don’t wait until they are mushy), they are done.
   
5. Drain them and add to a food processor with the garlic, tahini, lemon juice and salt and blend until the hummus is smooth and completely mixed. Scrape down the sides of the bowl with a spatula.  With the food processor running, thin the hummus by pouring in about 60ml of ice cold water.  Taste and add further lemon or salt if necessary.
   
6. Spoon the hummus into a bowl to serve.  You can drizzle over a little olive oil, a sprinkle of paprika and some chopped parsley, though not essential.  Eat with pita bread, carrot and celery sticks or crackers.  Store in the refrigerator in an airtight container for up to 5 days.