Middle Eastern Chickpea Hummus
Makes 1.5kg of hummus, about 10 servings
1050g cooked chickpeas (from a can, or see method below for cooking dried chickpeas)
100ml ice cubes
250g Tahini
20g fine white salt
15g lemon salt
50g corn oil
To cook dried chickpeas:
1. Soak chickpeas in water overnight, about 10 hours.
2. Simmer in boiling water for about 2 hours and drain.
For the hummus:
1. Put the boiled or canned chickpeas into the blender, slowly adding ice as you blend. The addition of ice lowers the temperature of the blend, helping the hummus hold together better.
2. When the chickpeas have reached a pasty consistency, slowly pour in the tahini and continue to blend until the mixture is very smooth.
3. Add the salt and lemon salt, blending for another 2 minutes. Finally add the corn oil to the mixture. (Note: the temperature of the hummus should not exceed 5°C during the mixing process.)
4. To serve, drizzle on some extra virgin olive oil and a sprinkle of sweet paprika.
