Sign in

Register

Forgotten your Password?

Enter your email address below and we'll send instructions and a link to reset your password

 

Unlock Sydney's hidden gems

All the latest and greatest places to eat, drink, stay and play in your city.

 
By signing up, you agree to periodic email marketing from Sitchu to the email address you provided. Terms and Conditions. Privacy Policy.

The Hummus Recipe We Just Can't Get Enough of

Ditch the store-bought dip and make your own hummus at home

A cheese plate staple and Middle Eastern cuisine icon, who doesn't love a good hummus? Next time you are in need of an afternoon chickpea dip fix, don't head to the shops; make your own instead. Simple and tasty, the legends at Kepos Street Kitchen have the most delectable recipe that you'll want to whip up straight away.

Side note: This recipe features in Kepos Street Kitchen's popular cookbook Falafel for Breakfast: Modern Middle Eastern Recipes for Any Time of the Day From Kepos Street Kitchen. If you love Middle Eastern fare you'll want to pick up a copy! 

Ingredients

Makes approximately 1 kg

  • 150g dried chickpeas
  • ¼ teaspoon baking powder
  • 5 cloves garlic, peeled
  • 400g raw tahini
  • 1 teaspoon salt
  • Pinch of ground cumin
  • 100ml lemon juice

Method

  1. In a large saucepan or bowl soak the chickpeas in cold water (at least 4 times the quantity of the dried chickpeas) for at least 12 hours – overnight is good.  Change the water at least twice during the process.
  2. Drain the chickpeas and rinse well.  Transfer to a large saucepan with a lid.  Cover with at least double the quantity of water to the chickpeas and bring to the boil.  Cover over medium heat with the lid on for 2 hours, topping up the water as necessary. 
  3. After 2 hours, if the chickpeas are soft enough, add the baking powder.   (If not, continue cooking until they soften up).  Cook for a further hour or until the chickpeas start to break down but are not mushy.
  4. Put the garlic in a food processor (don’t use a stick blender) with 200 ml water and blend to a very smooth consistency.  Put through a sieve and keep the liquid, discard the pureed garlic.
  5. Drain the chickpeas.  Put them in the food processor and blend to a smooth paste; this will take about 7 to 10 minutes.   Add the tahini, reserved garlic water, salt and cumin and blend well, scraping down the sides occasionally and adding more water if necessary.   Transfer to a large mixing bowl.   Add the lemon juice and gently whisk in (you do not want to over-aerate the hummus and lose the dense consistency).  

Stay in the loop

Subscribe
LOAD MORE ARTICLES