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HOMMOS 4 WAYS

I love hommos with a creamy texture and packed with garlic and tahina. I’m even happier if it’s served drizzled with peppery olive oil and flatbread to dip in. (see here for photo.)

This recipe calls for dried chickpeas. When you cook them yourself, you can check when they are ready. I test by pressing one between finger and thumb – it should easily squash into a paste. Too hard and they won’t whizz into a smooth mixture; too soft and the texture won’t be right.

And, yes, that’s right, there are ice cubes in the ingredients list! Don’t add water instead as it will make the finished texture too watery.

CLASSIC HOMMOS

SERVES 4–6

125g dried chickpeas

¾ tsp bicarbonate of soda

3–4 ice cubes

35–50g tahina

juice of ½ lemon

1 small garlic clove, crushed (optional)

½ tsp salt

The night before you want to make the hommos, put the chickpeas into a bowl and cover them with cold water. Set aside and leave to soak for at least 8–10 hours.

The next day, drain the chickpeas and return to the bowl. Add the bicarbonate of soda and cover with cold water. Soak for 30 minutes.

Drain off the water again and put the chickpeas into a medium saucepan. Pour in enough cold water to cover them by a couple of centimetres, then put a lid on the pan and bring to the boil.