Avocado hummus

Method

1. 1

   Step 1

   Soak the dried chickpeas (opens in a new tab) the night before: cover them with at least three times their volume of cold water and leave for 12 hours at cool room temperature (or in the fridge in hot weather). They double in size. Drain and rinse. If you are using canned chickpeas instead, drain and rinse them and go straight to the next step.

   • 3 min
   • Mixing bowl (opens in a new tab)
   • Colander (opens in a new tab)
2. 2

   Step 2

   Put the drained chickpeas in a saucepan (opens in a new tab) over medium-high heat with the bicarbonate of soda (opens in a new tab) and stir for about 3 minutes, until they look a little dry and are coated. Pour in the cold water, bring to the boil and skim off the grey foam and the loose skins that float up.

   • 8 min
   • medium-high heat
   • Saucepan (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Bicarbonate makes the water alkaline, which loosens the skins and softens the starch, so the chickpeas break down to a silky purée. More than the recipe says makes them taste soapy.

3. 3

   Step 3

   Simmer until the chickpeas are completely soft, skimming off skins as they rise: one should squash to a smooth paste between thumb and finger with no chalky centre, and many will be splitting. Allow 25–45 minutes for soaked dried chickpeas (opens in a new tab) (older ones take longer) and about 10 minutes for canned. Drain while hot and keep them warm; warm chickpeas blend smoother. If you use canned chickpeas without simmering, pinch each one so the skin slips off instead (about 10 minutes for a can).

   • 40 min
   • medium-low heat
   • Saucepan (opens in a new tab)
   • Colander (opens in a new tab)
4. 4

   Step 4

   Blend the lemon juice (opens in a new tab), garlic (opens in a new tab) and salt in the food processor (opens in a new tab) for 20 seconds and leave 10 minutes to mellow the garlic.

   • 1 min
   • Food processor (opens in a new tab)
5. 5

   Step 5

   Add the tahini (opens in a new tab) and blend 30 seconds, then add the ice water with the motor running until the mixture turns pale and smooth.

   • 2 min
   • Food processor (opens in a new tab)
6. 6

   Step 6

   Add the drained chickpeas (cooled to lukewarm, so they do not dull the avocado (opens in a new tab)) and the cumin and blend for 3 minutes, scraping down, until smooth.

   • 4 min
   • Food processor (opens in a new tab)
   • Spatula (opens in a new tab)
7. 7

   Step 7

   Add the avocado (opens in a new tab), coriander and green chilli (opens in a new tab) and blend for 30–60 seconds only, just until evenly green and very creamy. It should be thick and spoonable; loosen with a spoonful of cold water if needed.

   • 1 min
   • Food processor (opens in a new tab)
8. 8

   Step 8

   Taste for salt and lemon, spread in a bowl, drizzle with the olive oil (opens in a new tab) and sprinkle with chilli flakes (opens in a new tab). Serve within a few hours.

   • 2 min