This hummus recipe originally comes from my Mum who makes it every week and it is NEXT LEVEL INCREDIBLE. Whereas some hummus is dense and heavy, this is fluffy and light and just so delicious. It’s almost a meal unto itself and the only hummus I make now.
250g dried chickpeas
1 tsp bicarb soda
1 clove garlic, peeled
1/3 cup tahini
juice of 1 small lemon
1 tsp sea salt
1 small handful mint leaves
1 tbs pine nuts
2 tbs extra virgin olive oil
Smoked paprika, for sprinkling (optional)
Baby carrots, to serve
Asparagus, blanched, to serve
Baby radish, to serve
Cover chickpeas with water, stir through bicarb soda. Leave to soak overnight.
Drain and rinse. Place chickpeas in a saucepan and cover with water. Simmer, partially covered, over low-medium heat for about 25 minutes until chickpeas are tender (but still holding shape).
Drain, reserving 1/2 cup of the cooking liquid. Set aside to cool.
Place cooled chickpeas into food processor or high-powered blender with ¼ cup reserved cooking liquid. Add garlic. Blend until smooth.
Add tahini, lemon juice and salt and blend until smooth and creamy (using another 1-2 tbs of cooking liquid if needed to achieve smooth consistency).
Meanwhile, place mint leaves on a folded sheet of kitchen towel on a plate and microwave on high for 2-3 minutes until dried. Heat olive oil in a small frying pan and fry pine nuts until golden, adding dried mint leaves for 30 seconds near the end.
To serve, spoon the hummus into a shallow serving bowl and garnish with the mint, pine nuts and oil. Sprinkle with paprika, if liked.