I prefer my hummus smooth, with a definite taste of tahini (as well as lemon and olive oil). This recipe was loosely based on one from Serious Eats.
225g dried chickpeas (you can switch for 2 x 400g cans of chickpeas simmered with the vegetables, in place of the cooked ones, but the dried ones are a lot better) 2 teaspoons (12g) baking soda 24g salt 1 small onion 1 small stalk celery 1 small carrot 2 medium cloves garlic 2 bay leaves 350ml Tahini Sauce With Garlic and Lemon (see below) Extra-virgin olive oil, for serving Za’atar, paprika, warmed whole chickpeas, and/or chopped fresh parsley leaves, for serving Soak the chickpeas overnight with 1 tsp baking soda, 2 tsp salt.
1 can chick peas 1 clove garlic 60ml/4 tbs tahini juice of half a lemon 1/2 tsp salt This really needs a blender. Drain the chick peas, put all the ingredients into the blender, and blend to a smooth paste. Season to taste. Add some water or reserved cooking liquid to adjust the texture.
The details: you can used dried chick peas; they will need to be soaked overnight and cooked for anywhere from 40 minutes up, but probably closer to 90, depending mainly on the age of the beans.
1 litre chicken stock 60g unsalted butter (2 oz) 1 small onion/shallot, finely chopped 300g risotto rice (10.5 oz) 50g / 2 oz grated parmesan Heat the stock in a pan, with a ladle ready.
Melt 30g/1 oz butter, and cook the onion to transparent (5 mins), over a low heat so that it doesn’t burn. Add the rice, and cook for a couple of minutes until it changes colour/transparency.