A classic dip that is made almost every day in most Lebanese homes. The secret is to cook the chickpeas until they’re really soft. If you can, seek out the prized nine-millimetre chickpeas grown in the Ord River region of Western Australia – they’re fabulous.
- 500 g dried chickpeas
- 2 tbsp bicarbonate of soda
- 1½ tbsp tahini
- 1 tbsp lemon juice
- 1–2 garlic cloves
- 2 tsp salt
- 1 tbsp extra-virgin olive oil
- 1 tsp sweet paprika
- finely chopped flat-leaf parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time overnight
You will need to begin this recipe 1 day ahead.
Makes approximately 4 cups
The day before you wish to make the hoummus, place the chickpeas in a large saucepan and add enough cold water to cover by 10 cm or more. Add the bicarbonate of soda and leave to soak overnight.
The next day, rinse the chickpeas, return them to the saucepan and cover with more water. Bring to the boil then simmer for approximately 1–2 hours, until the chickpeas are soft and shedding their skins. Drain and allow to cool.
Place the chickpeas in a food processor and blend until soft and creamy. Add the tahini, lemon juice, garlic and salt and blend again until the mixture is smooth. Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle paprika and parsley on top.