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Hummus – Josh Katz, Berber & Q Grill House

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3 hours


250 g dried chickpeas
½ tsp bicarbonate of soda
1 onion, peeled and cut in half
1 carrot, peeled and cut into two
6 garlic cloves, (4 peeled and left whole, 2 peeled and finely chopped)
200 g tahini
40 ml lemon juice
1 tsp ground cumin
50 ml extra virgin olive oil
A few pinches of paprika and za’atar
1 tbsp parsley, chopped
Salt, to taste
Pita bread, to serve


In a large pot of water, soak the chickpeas overnight or for up to 6 hours (if tinned, just drain).

Drain the chickpeas once soaked and return to the pot, covered with more water.


Set the pot over high heat on the stove and bring to the boil. Add the bicarbonate of soda – the chickpeas will bubble and froth almost instantly.

Skim the froth from the surface, lower the heat to a gentle simmer, add the onion, whole garlic cloves and carrot and continue to cook, skimming the surface scum periodically, until the chickpeas have completely softened and are all but falling apart. This can take up to 2 hours.

Once cooked, turn off the heat, season with salt and set aside for 30 mins.


Drain the chickpeas, reserving the cooking liquor for later use. Pick out the carrot and onion halves.

Transfer all but a few tbsp of the chickpeas (reserving those for garnish) to a food processor, add the tahini, lemon juice, grated garlic and cumin and blitz, ladling the cooking liquor back into the processor gradually until the desired consistency is achieved.

Taste for seasoning and adjust accordingly.

Transfer the hummus to a serving plate and spread around using the back of a spoon.

Dot the paprika and za’atar around the plate. Sprinkle parsley on top and finish with a very generous drizzle of olive oil.

Serve with warmed pita.