Bethany's Vegan Kitchen

I wanted to see if there was much of a difference between making houmous with tinned chickpeas, and making it with dried ones. I found that using dried chickpeas makes for a really creamy, smooth houmous. So I thought I’d share how I make it, this will give you roughly the same amount of houmous as using a 400g tin of chickpeas

You’ll need:

1. 125g of dried chickpeas
2. A good amount of water to soak the chickpeas with

Method;

• Place the chickpeas into a bowl, cover them with water and leave them to soak for 12 hours, you will need at least double the amount of water to the amount of chickpeas
• Once the chickpeas have been soaking for 12 hours (I just leave them to soak overnight) drain away the liquid and rinse them thoroughly
• Bring a small saucepan of water to a boil, add the chickpeas and boil for 15 minutes
• After 15 minutes, reduce the heat to a simmer and give them another hour to cook, or until they’re tender. This is what they look like once cooked

To make houmous you’ll need;

1. Your cooked chickpeas
2. One tablespoon of tahini
3. Two tablespoons of lemon juice
4. One clove of garlic
5. Salt to taste
6. A good splash of water, I prefer adding water rather than oil, I find there’s enough oil in the tahini

Method;

• Add everything into a blender or food processor
  
• Blend until smooth, pausing to scrape down the sides, or to add water
  
• At this point the houmous is warm and ready to serve. You can always refrigerate it and serve it chilled if you prefer