I like my hummus lemony, really lemony. I think it goes exceptionally well with raw carrots that you can dunk in and come out with a huge mountain of hummus on top. I have added sumac which makes it even more lemony and turmeric which makes it very yellow but turmeric is a wonder spice with very healing properties that cleanse the body. Chickpeas and tahini help slow down the manic system when you are suffering from an over-active. Its great to keep a big bowl of this in the fridge ready to take out for pre-dinner nibbles or an extra addition to lunch.
300g dried chickpeas, soaked over night
50ml extra-virgin olive oil
himalayan pink salt and freshly cracked black pepper
Drain the chickpeas then put in a pan and cover with fresh water, cook on a medium heat for around 30 minutes or until the chickpeas are cooked through. Make sure there is enough water. Drain the chickpeas but keep the cooking water.
Put the chickpeas, tahini, garlic cloves, turmeric powder and coriander leaves in a food processor with a few tablespoons of the cooking liquid. Blend the chickpeas until smooth adding more water if its too thick.
Add seasoning, lemon juice, sumac powder and extra-virgin olive oil and continue to whizz. Taste and adjust seasoning.
