My husband Howard is forever reminding me that dried beans and chickpeas are so much cheaper than tinned. For me, using tinned chickpeas and beans is so much more convenient. Especially at this time of year when we are busy getting ready for Christmas. Although, I now realise I can make a bag of dried chickpeas go a long way.
After all the reminders from Howard I finally decided to buy the dried version. Shh, don’t tell my husband but I’m so pleased I did. I think dried chickpeas not only make better burgers, they also make much better dips too. It’s so satisfying making dips from scratch. The efforts are well worth it for the result. Below is a video and recipe for you.
Equipment
- Sharp knife
- Chopping board
- Bowl
- Large saucepan
- Spoon
- Zester
- Juicer or fork
- Teaspoon
- Food processor
Ingredients
- Dried chickpeas x 200g
- Olive oil x 120 mls plus extra for the end
- Tahini x 2 tbsp
- Garlic granules x 1 – 2 tsp
- Lemon x 1 (juice and zest)
- Water x 50 mls
- Salt x 1 – 2 pinches
Method
- Pour the dried chickpeas in a bowl and cover with water.
- Put the chickpeas in the fridge overnight.
- The next day, put the chickpeas into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat.
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked remove from the heat and drain the excess water through a colander.
- Now you can either remove the skins from the chickpeas or leave on.
- It makes the hummus slight;ly smoother if you remove the skins.
- Once drained, put the chickpeas into the food processor.
- Addin the tahini, olive oil and garlic granules.
- Wash the lemon and using the zester, remove the yellow skin.
- Cut the lemon in half and squeeze in the juice.
- Place in the processor.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor.
- Put into a bowl and add a little more oil on top.
- Then serve and enjoy.
Hummus from Scratch made a delicious lunch time meal for me. Howard and my son Ted are not fans of this dip so it was all mine. It’s a great one for a buffet, if you allowed to have a party in this Covid climate we are living in at the moment, or you could make a batch and freeze it. All the ingredients in this dip are freezable. So it’s perfect for many families who might be having a smaller Christmas this year. However you decide to enjoy this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 