2 cups of chickpeas, sprouted for 2 to 3 days* OR 1 can of chickpeas (400g)
1/2 cup of tahini
1 lemon, juice of
2 TBSP cold pressed olive oil
3 cloves of garlic
2 inches (5cm) fresh ginger, grated – or simply to taste
1/4 tsp sea salt
3 TBSP of water, as needed
for decoration: black sesame seeds
Place 1 cup of chickpeas in 2-3 cups of water. The chickpeas will double in size so make sure they have plenty of extra water to soak up.
Soak overnight, for 8-12 hours.
Rinse and drain.
Place chickpeas in a sprouting container or in a mason jar which you cover with a net and turn upside down at a 45 degree angle in order to let excess water drain.
Keep in a shaded, not too warm spot. Rinse and drain 1-2 per day.
Once your chickpeas have developed little tails, they are ready to be used.
The secret to making a really creamy hummus is to first blend only the lemon juice and tahini, then add everything except the chick peas and finally add the first half of chick peas and then the second half.
You can use a food processor or blender, the food processor will be easier as it usually has a larger base than a blender container.
Process tahini and lemon to a creamy paste.
Scrape down the walls of your blending container to make sure everything is really well combined.
Add everything except the chickpeas, blend until well combined.
Add half the chickpeas, blend and add a little bit of water (1 TBSP to start with) if necessary.
The hummus should be creamy but not too runny.
Add the remaining chickpeas, pulse blend if you have the feature or simply blend until creamy.
Refrigerate overnight for best flavour.
Serve with a drizzle of olive oil and sesame seeds sprinkled on top.
Store refrigerated for up to 1 week.
- Classic hummus – omit ginger, add 1 tsp ground cumin
- Spicy hummus – omit ginger, add chilli flakes
- BBQ Smoked hummus – omit ginger, add sweet paprika powder and a few drops of liquid smoke or chipotle powder