Ingredients
400 grams cooked chickpeas
2 heaped tablespoons of Greek Yoghurt (full fat)
Juice of 1/2 Lemon
1 clove of Garlic (crushed)
3 heaped tablespoons of Tahini
2 tablespoons of Olive Oil (Extra Virgin)
salt & freshly ground pepper
Extra Olive Oil (Extra Virgin for drizzling)
Sweet Paprika (for garnish)
1/2 cup of chickpea water (reserved from cooking)
Preparation Time: Soak the chickpeas over night
Cooking Time: 20-30 minutes
Serves: 4-6 people
Strain the water the chickpeas have been soaking in and place in a pot. Cover the chickpeas with fresh water and place on the stove over medium heat. Bring to a gentle boil and simmer for 20 to 30 minutes until they are soft. Remove from the heat, strain the water leaving about 1/2 a cup aside to use later. Allow the chickpeas to cool down.
In a food processor add the chickpeas, yoghurt, lemon juice, garlic, tahini, olive oil and process until it resembles a paste. If the paste appears a little thick and dry, gradually add the reserved chickpea water whilst the processor is running. Ensure you add the water gradually and check the consistency, the result needs to be thick and creamy. Add the salt and pepper, process one more time. Your Hummus is ready to be served.
Cooks Tips
The first time I cooked fresh chickpeas I immediately noticed a huge difference when it came to making fresh Hummus. They have a subtle sweetness and with all the ingredients create a wonderful sharing dish which you and your guests will find incredible.
Enjoy!
