Hummus

About this Hummus

Homemade hummus is smoother, lighter and cheaper than anything in a tub. The trick is to blend the tahini and lemon first into a pale paste, then add the chickpeas and iced water until it turns silky. It is vegan, high in protein, and keeps in the fridge for days.

• 400 gChickpeas, cooked or tinned, drained, a few kept back to garnish
• 100 gTahini
• 80 gLemons, juiced
• 20 gGarlic, one clove, crushed
• 5 gCumin Seeds, ground
• 50 mlOlive Oil, plus a little to finish
• 8 gSalt

Plus water and a little salt to taste.

How to prepare Hummus

1. 1

   Put the tahini, lemon juice and garlic in a food processor and blend for a minute, until pale and thick.

2. 2

   Add the chickpeas, cumin and salt, and process for about 2 minutes, scraping down the sides.

3. 3

   With the motor running, add 3-4 tablespoons of ice-cold water a spoonful at a time, until the hummus is smooth, creamy and light.

4. 4

   Taste and add more lemon, salt or cumin as needed.

5. 5

   Spoon into a shallow bowl and swirl the top with the back of a spoon. Drizzle with the olive oil and scatter over the reserved chickpeas.

6. 6

   Serve with warm pitta, raw vegetables or as part of a mezze.

The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.

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