About this recipe:Hummus is such an easy thing to make at home and it tastes much better than shop bought. Perfectly good hummus can be made using tinned chickpeas but if you have time, and you want something a bit special, cooking dried chickpeas from scratch creates a lovely texture and flavour. You can get tahini (sesame seed paste) in most supermarkets or Turkish shops. I usually put my hummus in a Spanish cazuela, pour on some more olive oil to prevent it from drying and sprinkle on smoked Spanish paprika, or use Greek paprika if you can get it.
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Method Prep:10min › Ready in:10min
If using dried chickpeas, you will need to soak them overnight (they swell up and soften) and boil them in water for about 1 to 1 1/2 hours, until skins are soft.
Drain tinned chickpeas and rinse with water. Empty into food processor and add the tahini, garlic and lemon juice.
Blend until smooth. You can just leave the processor on for 5 minutes or so. I rarely get tinned chickpeas perfectly smooth, but this adds texture to your hummus. If you like your hummus coarse, reduce the time.
With the processor still running, add enough olive oil to achieve the consistency you want. Be careful not to add too much as it will make your hummus sloppy.
Now season with sea salt and pepper. Don't just add blind; add a bit and taste, then add some more if required.
Sprinkle over paprika as a garnish. Eat with a friend or two with warmed crusty bread.
I love using Greek olive oil here for its lovely fresh green olive taste but any will do.
Traditional recipes are always the best, especially with top quality ingredients! I used extra virgin kalamata olive oil, yum! Like the sound of your variation with lime juice, and I'm also going to try a caramelised onion version. - 16 Sep 2011