1 hour 45 minutes (plus overnight soaking of chickpeas)
This homemade hummus is worlds apart from the supermarket bought stuff. It's also very easy to make, once you've soaked the chickpeas overnight and cooked them until soft. You can use the tinned version if you're short on time but freshly boiled chickpeas make this extra special. We've added spiced caramelised onions as a topping and served it with super simple spicy crispbreads.
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Here's how you do it
Cover the dried chickpeas with plenty of water, cover and leave to soak overnight.
After soaking, drain the chickpeas and add them to a large saucepan. Cover with water, bring to the boil and cook for 1-1.5 hours until soft.
Preheat the oven to 180°C. Grease two baking sheets with olive oil.
To make the crispbreads, add the flour, salt, chilli flakes, black pepper and olive oil to a large mixing bowl. Stir with a fork to combine, then slowly add the water while continuing to mix.
Once the dough has combined and isn't too wet, transfer it to a floured surface. Knead for a few seconds to bring together, then use a knife to cut it in half. Roll out each half as thinly as possible, then put each piece on the baking trays. Drizzle them with olive oil, sprinkle with sea salt and bake in the oven for 30 minutes, until crisp and golden.
To make the hummus topping, thinly slice the onion and fry with a glug of olive oil on a medium heat for 10 minutes, until caramelised. Add the cumin, paprika and salt and fry for a few more seconds. Leave to one side.
Once the chickpeas are cooked and soft, drain them. Saving a handful of chickpeas for the topping, pour the rest into a blender, adding the tahini, garlic, salt, lemon juice, olive oil and water. Blend until smooth, adding more water if you like a smoother texture. Taste and season with salt, pepper and lemon juice if necessary.
Add the whole chickpeas to the spiced onions. Break the crackers into shards.
Transfer the hummus to a bowl, top with the spiced onion mix and serve with the chilli crackers on the side.