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Very lemony hummus

You might like to try this hummus in a sandwich with sliced tomatoes and a smear of harissa paste, or with grated carrot and a few torn mint leaves. If you are short of time, instead of cooking dried chickpeas, you can use a tin, well drained and rinsed; add a little water to them for the initial puréeing.


Rinse the chickpeas thoroughly, then place them in a large bowl with enough water to cover them well. Leave to soak for at least 12 hours, or overnight.

Drain the chickpeas and put them in a saucepan with the bay leaf and enough cold water to cover generously. Bring to the boil, then turn the heat right down and partially cover with a lid. Simmer gently for about 3 hours, until the chickpeas are really soft, skimming the surface and topping up with boiling water as necessary to keep the chickpeas covered. Add ½ teaspoon of salt near the end of cooking.

Drain the chickpeas, reserving the liquid, and discard the bay leaf. Put 3-4 tablespoons of the hot cooking liquid into a food processor or blender with half the chickpeas, 4 tablespoons of the lemon juice and the garlic. Whiz for a few seconds. Add the remaining chickpeas, 2 tablespoons of tahini and 2 tablespoons of oil, then whiz again until you have the consistency you like.

Scrape into a bowl and season with salt and plenty of pepper. If you think it needs more oil, lemon juice or tahini, add a little at a time, beating well, until you're happy with the flavour. Top with a sprinkling of cumin, if you like.

Serving suggestions


Add 3 or 4 tablespoons of finely chopped flat-leaf parsley, chervil or chives - or all three - to create a lovely, green-flecked purée.

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  • 125g dried chickpeas
  • 1 bay leaf
  • Juice of 2 lemons
  • ½-1 small garlic clove, crushed with a little salt
  • 2-3 tbsp tahini (sesame seed paste)
  • 2-3 tbsp rapeseed or extra virgin olive oil
  • Pinch of ground cumin (optional)
  • Sea salt and freshly ground black pepper

This recipe is taken from...

Every Day