I've made hummus a few times before however as my kids don't eat it so I don't make it often and have only used canned chickpeas. Emma swears that making it from the dry chickpeas is far better and that her method makes the creamiest hummus around. She freezes it in containers as they go through a fair bit so I decided to give this mystery of dried chickpeas a go. I often refer back to my blog for recipes so I'm going to type it out here as well as Emma's link above. Below is a summary first followed by the actual recipe. PS...both my kids tried this on seaweed cracker biscuits and liked it.
At night time before you go to bed or after you clean the kitchen put the chickpeas into a bowl and top up with water about 1 inch (approx 2.5 cm or so) above the chickpea line. Leave on bench overnight.
In the morning empty the water out of the bowl and place the chickpeas into a big pot of cold water (ie just tap water) add salt and bi-carb soda and bring the pot to the boil. Simmer for 1 hr.
Drain the water and let the chickpeas cool to room temperature.
Last step is to mix it up in your Thermomix or food processor. So basically it seemed a bit daunting but in fact was super easy. You could also start in the morning and then whip it up in the afternoon if you wanted to.
I am converted to this hummus as it's the nicest home made version I've made so I highly recommend you giving it a go. Here is the actual ingredient list and instructions by Emma, the above is an overall summary. Here is a link to another way to cook and preserve chick peas using the slow cooker which is a great idea. Thanks Cheryl for the link to this method. I've also found a recipe for home made Tahini which I will be having a go at.
Chickpeas on the tray waiting to cool to room temperature.
Beautiful creamy and smooth.
I filled smaller containers so they could go into the freezer and then I just need to thaw one at a time. I've got some to give to my friend for her family as well as 4 small containers is enough for us.