Big-batch houmous recipe

1. Rinse the chickpeas and transfer to a large bowl. Cover generously with water (at least double the volume), then cover with a clean tea towel and leave to soak for at least 8 hrs (or up to 24 hrs).
2. Drain the chickpeas and tip into a large, lidded saucepan. Set over a medium-high heat, stir through the bicarbonate of soda and cook for 2 mins, stirring occasionally. Pour over 1 ltr cold water, cover and bring to the boil. Reduce the heat to medium-low and simmer for 30 mins or until the chickpeas are beginning to soften (test by crushing with the back of a spoon), uncovering occasionally to skim off any scum or loose chickpea skins.
3. Add the salt, cover and cook for a further 15-20 mins until very tender and creamy. Test the same way as before: it may take longer depending on your chickpeas. Continue to occasionally skim any scum or skins from the top (don’t worry about every last piece of skin though).
4. Use a slotted spoon to transfer 80g chickpeas to a small bowl. Cover with cold water, stir, then carefully pour off most of the water allowing any skin or cloudy cooking water to drain off, keeping the tender whole chickpeas in the bowl. Repeat 2-3 times until clean and skin-free; set aside.
5. Transfer the remaining chickpeas to the bowl of a large food processor or blender using a slotted spoon. Add the cumin, tahini, garlic and the juice of 2 lemons and blend to a thick paste. Put 2-3 ice cubes in a jug and add enough water to make up to 100g (including the ice). Gradually add to the blender, whizzing in between additions.
6. Taste and blitz in a little more lemon juice, water and salt, as needed. Keep blending for 1-4 mins until you have a silky smooth, slightly tart houmous. Cover with clingfilm so it touches the surface of the houmous and set aside at room temperature for 30 mins before serving. Transfer to a wide shallow serving bowl and use the back of a spoon to create a well in the centre. Top with the reserved chickpeas, a good drizzle of oil, some chopped parsley and a large pinch of paprika. Serve with warm flatbreads for dipping. The houmous will keep for up to 4 days in the fridge.

Cook's tip: No food processor? No problem – a handheld stick blender will work just as well.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes