hummus
perfection

jump to the recipe

Getting to this hummus recipe has been a journey of months, probably years.

In 2003 travelling in Jordan with Yazan Akeel,was my introduction to hummus heaven. Yes, I had made hummus for years, but anything I had made was not even close to the silken heaven of the hummus that was found everywhere.

I have tried dozens of recipes, spent hours peeling cooked chickpeas, and since 2003 never felt I came close to the benchmark.

I love the Brisbane restaurant, Gerard’s, and have eaten the hummus there…excellent. When I spotted their chef, Adam Wolfers’ recipe, I made it three times and never came close to the excellent Hummus served at Gerard’s.

Then my friend David Austin, who resides in Greece for part of the year mentioned he could buy peeled chickpeas. The darling even brought me a kilo back when he returned for summer here a couple of months ago….life changing!!!

I have approached Omega Foods to import them with no response, so I’m looking for an Australian wholesaler. I will help market them, but think they will pretty much market themselves.

11 December 2024 AO – garlic note added 12 december 2024
hummus correction 16 december 2024 incorrect weight of chick peas

for the toum

The recipe for the Toum is Adam Wolfer’s from Brisbane’s celebrated Gerard’s Bistro.

I make the full quantity, use what I need and freeze it until I need more. It’s very handy to have in the freezer.

40g garlic p/w, roughly chopped
10g salt
200g lemon juice
350g vegetable oil
4 ice cubes

Weigh everything into your blender or Thermomix and purée. It should be emulsified. Store in the freezer in an airtight container. I make a half batch in my Nutribullet.

for the hummus

250g peeled dried chickpeas, soaked in cold water overnight
2.5g [1/2 a teaspoon] bicarb
80g tahina
150g toum
40g p/w garlic, roughly chopped [this is very garlicky, you may like to halve or omit completely if you do not like a strong garlic flavour]
30g chickpea liquid
40g strained fresh lemon juice
60g EVO
5g Maldon sea salt
2g freshly and finely ground white pepper
2 ice cubes

Put the chickpeas and soaking water into a saucepan and add more cold water to cover them by about 5 cm. Add the bicarb and place on medium heat. Skim constantly and cook until the chickpeas are very soft. You may need to add a bit more water during the cooking process.

Reserving the cooking liquid, drain the chickpeas and allow them to cool. Weigh everything into your blender/Thermomix and purée until silken smooth.

I chose to purée in batches in my Nutribullet and then mixed everything together. Slack but it worked well.

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