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Ultimate hummus

Serves: 4 as a side

Cooking time: Prep overnight (optional) Cook 0-2 hours

Difficulty: Easy

Difficulty

125 dried or canned chickpeas 1 garlic clove 1/2 lemon, juiced 21g tahini 15ml cooking liquid (from the cooked chickpeas) Pinch of sumac Olive oil (for serving) Salt and pepper for seasoning

There is much debate over the respective virtues of canned versus dried chickpeas when it comes to making the ultimate hummus. We’ve decided to take the impartial route and have given you options for both. Whichever version you choose, you can rest assured the results will be utterly delicious.

If you’re using dried chickpeas, start your preparation the night before. Rinse the chickpeas well, cover them in cold water—at least twice the volume of their weight—and leave to soak overnight in a large bowl. If you’re using canned chickpeas, settle down for a movie or go out for a tipple and we’ll see you tomorrow.

The next day, drain your soaked chickpeas and rinse. In a medium pan, cover the chickpeas with cold water and bring to the boil. Reduce to a simmer and cook until the chickpeas are soft, which will typically take 1-2 hours if pre-soaked, or up to 4 hours if you went out yesterday anyway and are just getting to your dried peas now. Once cooked, drain the chickpeas and make sure to keep 15ml of the cooking liquid.

Canners, welcome back! All together now: add the chickpeas to a blender along with the liquid, tahini, lemon juice and garlic and blitz until smooth. Season with salt and pepper to taste and serve with a sprinkling of sumac and a drizzle of olive oil.

Ingredients

125 dried or canned chickpeas 1 garlic clove 1/2 lemon, juiced 21g tahini 15ml cooking liquid (from the cooked chickpeas) Pinch of sumac Olive oil (for serving) Salt and pepper for seasoning

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