Silky Smooth Hummus
Adapted from a recipe by The Chedi Hotel, Muscat, Oman
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300g/10.5ozs dried chickpeas
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1.5 teaspoons bicarbonate of soda
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100ml tahini (sesame paste)
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175ml/5.9 fl ozs. iced water
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80ml/2.7fl ozs. fresh lemon juice
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1-2 garlic cloves
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1 teaspoon salt
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1 tablespoon olive oil and some paprika or sumac to dust on top
Step 1 - Firstly, soak the chickpeas overnight in cold water in a bowl large enough to accommodate them expanding to twice their size. Change the water a couple of times during this time.
Step 2 - The next day, boil the chickpeas with the bicarbonate of soda for about 30-40 minutes until soft. Drain and rinse under cold water. During this time, remove the skins by rubbing them gently-I just toss them with my hands and even split them in two and this releases most of the semi translucent skins. Separate the skins from the chickpeas-this takes time but you can do this in front of the television and it is a fairly mindless and oddly satisfying task.
Step 3 - In a large food processor, blend the chickpeas with the tahini, iced water, lemon juice, garlic and salt until smooth. Then pass through a medium sieve to make it even smoother.