HAPPY SUNDAY

“THE BEAUTY OF HUMMUS LIES IN FINDING THAT BALANCE OF FLAVOURS, TEXTURE AND TEMPERATURE”
~ BELINDA

MY TRIED-AND-TRUE HUMMUS

Makes 3–4 cups (See right)

¾ cup (170g) dried chickpeas
½ tsp bicarbonate of soda
3 cloves garlic, 2 crushed and 1 finely chopped
1 dried red chilli
1 bay leaf
½ cup (125ml) freshly squeezed lemon juice, or more to taste
2 tsp sea salt flakes, or more to taste
1 cup (250ml) tahini
⅓ cup (80ml) extra-virgin olive oil
1 slightly heaped tsp freshly ground cumin seeds
A little olive oil, a pinch of smoked paprika, finely sliced chilli and tiny herb leaves, to garnish (optional)

1. Wash the chickpeas really well and check them for any little stones or discoloured peas. Put them to soak in a large bowl of cold water. Sprinkle the bicarbonate of soda into the water and stir to ensure it dissolves (the bicarbonate of soda helps the chickpeas to soften more quickly). You need about 4 times the amount of water as there are chickpeas. Leave them in a cool spot overnight. If the weather is warm, it’s a good idea to pop them in the fridge, otherwise they can ferment and start to bubble.

The next day, drain the chickpeas and rinse them again. Put them into a large saucepan and cover with cold water by at least an index finger-length. Add the crushed garlic cloves, chilli and bay leaf to the pan. Bring the water to the boil, then reduce the heat so it bubbles steadily. Cook the chickpeas until they’re tender and creamy but not mushy – if the water level starts to look low, top it up with very hot water. Spoon away any impurities that form on the surface