HUMMUS RECIPE 2

I have come to the conclusion after a little experimentation with this dish that dried and soaked chick peas give a far superior flavour to hummus than tinned, although tinned still give excellent results. On the downside there is a lengthy wait with overnight soaking and a rather long simmering time, but worth the wait to the patient cook, with the flavour not diminishing quite as fast as when made with tinned chick peas


THE RECIPE;
Serves 4

200g dried chick peas(soaked overnight)
2 tbsp tahini
1 lemon
2 cloves garlic
2 tsp sweet paprika
1 tbsp extra virgin olive oil
2 tbsp of reserved cooking water
sea salt
freshly ground black pepper

METHOD;
Soak the chick peas overnight, then drain and rinse well. Cook according to manufactures instructions or approx 1hour 30 minutes.( place the chick peas in 2lt of cold water with no salt. Bring to the boil, boil for 15 minutes then reduce the heat and simmer until cooked through) Drain and refresh in cold water. Add the drained chick peas to a food processor, then blitz. Add the tahini paste,garlic, paprika, and half of the lemon, then blitz again. At this point use the 2 tbsp of reserved cooking water to loosen the hummus, blitz again and taste. After tasting, adjust seasoning with sea salt and ground pepper and add the other half of the lemon if required. Serve in dish with the remaining extra virgin olive oil drizzled on top!

NOTE;
This dish is at it's best within 4 days, but is not suitable for home freezing. Suitable for veggies and vegans.