Chef Sam Campbell’s Hummus Recipe
Soak the chickpeas overnight, in at least 3 times the volume of water.
Drain and rinse chickpeas.
In a large pot add the chickpeas and twice the volume of water, then add the baking soda (this is a key ingredient which helps to soften and break the chickpea so it completely ‘dissolves’). Bring to a boil, reduce to a rolling summer and skim the foam and skum from surface.
Cook until chickpeas are very soft, this can take over an hour depending on your chickpea source. Strain very well.
In a good quality blender/food processor, add remaining ingredients apart from tahini. Blend on high for one minute. Add tahini and process with approx. 250ml of ice water. Blend again for 20 seconds to emulsify.
Add half the cooked chickpeas and process for 60seconds, adding another 250ml ice water in a slow stream until you’re happy with consistency. Tip out into clean bowl. Add remaining chickpeas, purée for 60seconds with enough water to keep loose (but not too much!). Scrape the sides down to ensure all is mixed. Add this to the first bowl of hummus and mix well. Check for seasoning – you may like more salt, cumin or lemon.
Tip: As the hummus cools it will firm up, so bear that in mind when adding the water. It’s easy to add water when cooled but you can’t take it out. You don’t want a watery hummus!
Warm fresh hummus is perfect served as is with grilled flat breads, as a base with lamb or bbq fish or with poached eggs and harissa.
Check out more recipes and tips from Sam on his website: www.chefsamcampbell.com.
Used in this recipe