This dip is so good, you may want to freeze batches of cooked chickpeas (and some cooking liquid) so you can make it anytime, at very short notice.
1 cup Alison’s Pantry Chickpeas
5 cups hot water
fresh herbs (optional)
1-2 cloves garlic
juice of 1 lemon
1 tsp salt
2-3 Tbsp tahini paste
¼ – ½ cup olive oil
¼ – ½ cup cooking liquid
Put the chick peas into a large bowl, cover with hot water and leave to stand for 8 hours or longer. Drain and bring to the boil in 5 cups fresh (unsalted) water (with bay leaves or other herbs if you wish). Simmer for 20 minutes or until tender (or pressure-cook as in recipe below). Drain the chickpeas, and save the cooking liquid.
Chop the garlic in the food processor, then add the cooked drained peas, lemon juice, salt and tahini paste (using more for a stronger flavour). Process, adding ¼ cup oil gradually, ten add cooking liquid (or extra oil) until a smooth, dip-consistency is reached. Use immediately, or refrigerate in a covered container for up to 4 days.
Serve with toasted pita bread triangles, or with corn chips and carrot, capsicum ad celery stick dippers.
Download PDF version: Alison Holst’s Hummas