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Classic Hummus
A smooth, pale chickpea and tahini dip from the Levant, brightened with lemon and garlic and finished with olive oil.
- 480 g tinned chickpeas
- ½ tsp bicarbonate of soda
- 130 g tahini
- 60 ml lemon juice
- 1 pc garlic cloves
- 1 tsp fine salt
- ½ tsp ground cumin
- 80 ml ice-cold water
- 2 tbsp extra virgin olive oil
- ½ tsp paprika
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Add to a shopping listHow the shopping list works →- Step 1
Drain the chickpeas (about 480 g from two 400 g tins) and put them in a pan with the bicarbonate of soda. Cover with water by 3 cm, bring to the boil and simmer for 15 to 20 minutes, until the chickpeas are very soft and crush easily between your thumb and finger. The bicarbonate loosens the skins and gives a smoother result.
- Step 2
Drain, then rinse under cold running water, rubbing them gently. Many skins will float away; there is no need to pick out the rest.
- Step 3
While they cook, put the lemon juice, garlic, salt and cumin in a food processor and leave for 5 minutes, which softens the raw bite of the garlic.
- Step 4
Add the tahini and blend for about a minute, until thick and pale. Scrape down the sides, then, with the motor running, pour in 4 tablespoons of the ice-cold water. The mixture will stiffen and then loosen into a pale, silky cream.
- Step 5
Add the chickpeas and blend for 3 to 4 minutes, scraping down twice, until completely smooth. Add more cold water a tablespoon at a time to reach a soft, spoonable consistency. It will firm up as it chills, so go slightly looser than you want it.
- Step 6
Taste and add more lemon juice or salt if needed. Spread the hummus in a shallow bowl, make a swirl with the back of a spoon and pour the olive oil into the hollow. Dust with paprika and serve with warm pitta, raw vegetables or as part of a mezze spread.
- Step 7
Hummus keeps in a covered container in the fridge for 5 days. Loosen it with a splash of water and a stir before serving.
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