In this video, I’m making HUMMUS! The recipe is from Yotam Ottolenghi’s cookbook, Plenty!

Plenty, Cookbook:

Recipe & Notes:
2 1/2 cups dried chickpeas
1 1/2 tbsp baking soda
1 1/4 cups tahini paste (for some reason I didn’t capture this part in the video, but it’s in there!)
3 tbsp lemon juice
6 garlic cloves, crushed

Soak the chickpeas overnight.
Place chickpeas in a bowl and cover them with cold water. Add 1 tablespoon baking soda to the chickpeas. Cover and set aside. The next day, drain chickpeas and rinse.Place soaked chickpeas and remaining baking soda in a medium saucepan. Cover chickpeas with double the volume of cold water. Bring to the boil, then simmer for 2-3 hours until soft and mushy. Drain chickpeas saving some of the liquid in a bowl for later. Transfer the warm chickpeas into a food processor (I used a Vitamix). Add the tahini, lemon juice, garlic and 1 teaspoon salt. Pulse until totally smooth (if you notice the mixture is too thick. then add the chickpea liquid until the hummus blends smoothly). I like to add a big spoonful at a time to avoid it becoming too runny.Taste and add more salt or lemon as needed.

Hummus can be served warm or cold. I love to serve hummus in a bowl drizzled with olive oil and fresh parsley. I want to add black olives next time I make it! Create a veggie platter with cucumbers, carrots, cherry tomatoes, crackers…. whatever you like! Have fun with it and enjoy! (I can eat this by the spoonful!) *The recipe says it can be kept in the fridge for up to two days

Mikaela South YouTube:





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