Hummus

Ingredients

Preparation

1. 1

   Soak the chickpeas

   The day before, rinse the chickpeas, place them in a large bowl and cover with at least three times their volume of cold water. Soak for eight to twelve hours.

2. 2

   Drain and rinse

   Drain the chickpeas and discard the soaking water. Rinse thoroughly under cold water.

3. 3

   Start cooking

   Place the chickpeas in a large saucepan, cover generously with fresh water, add the baking soda and bring to a boil. Skim if necessary.

4. 4

   Cook until very tender

   Reduce to a simmer and cook for forty-five to sixty minutes, or longer. The chickpeas should crush very easily between two fingers.

5. 5

   Drain after cooking

   Drain the chickpeas and rinse briefly with lukewarm water to remove excess baking soda and loosened skins.

6. 6

   Prepare the tahini-lemon base

   Place the tahini, lemon juice, garlic and salt in the food processor. Blend for about one minute. The mixture may become very thick, which is normal.

7. 7

   Emulsify with ice water

   Gradually add about 60 ml of ice-cold water while the processor is running. Blend for one to two minutes until the mixture becomes paler and creamy.

8. 8

   Add the chickpeas

   Add the still slightly warm chickpeas and blend for two minutes. Scrape down the sides, then blend for another two to three minutes.

9. 9

   Adjust the texture

   Gradually add the remaining ice water, one to two tablespoons at a time, until the hummus is smooth, supple and slightly looser than desired.

10. 10

    Season

    Add the cumin if using, blend for another thirty seconds, then taste. Adjust the salt, lemon juice or tahini to achieve the desired balance.

11. 11

    Blend until ultra-smooth

    Continue blending for another one to two minutes. The hummus should be silky with almost no visible graininess.

12. 12

    Let the hummus rest

    Transfer to a container and rest for twenty to thirty minutes in the refrigerator to stabilise the texture and blend the flavours.

13. 13

    Plate the hummus

    Spread the hummus in a shallow bowl and create a circular swirl with the back of a spoon, leaving a shallow well in the centre.

14. 14

    Add the garnishes

    Pour the olive oil into the well, sprinkle with paprika and add the parsley. Optionally reserve a few whole chickpeas for garnish.

15. 15

    Serve

    Serve with warm pita bread, raw vegetables, falafel or grilled vegetables. Hummus is best slightly cool but not ice-cold.

Tips & tricks

• Use very tender chickpeas that crush easily between your fingers.
• Soak dried chickpeas overnight.
• Add a little baking soda during cooking to soften the skins.
• Cook the chickpeas longer than you would for a salad.
• Blend the tahini and lemon before adding the chickpeas.
• Gradually add ice-cold water for a lighter texture.
• Blend for several minutes to obtain a truly smooth texture.
• Adjust the salt, lemon and tahini after the first blend.
• Serve cool but not ice-cold.
• Create a shallow well in the centre to hold the olive oil.
• Add garnishes only just before serving.
• Loosen with a little cold water after refrigeration if necessary.

Variations

• Add ground cumin.
• Add smoked or sweet paprika.
• Blend with cooked beetroot.
• Add roasted red peppers.
• Add extra garlic.
• Replace part of the chickpeas with white beans.
• Add toasted pine nuts.
• Drizzle with chilli oil.

Storage

Hummus keeps for up to four days in the refrigerator in an airtight container. Smooth the surface and optionally cover with a thin layer of olive oil to reduce drying. It thickens when chilled; stir in one or two tablespoons of cold water before serving if necessary. It can be frozen for up to two months.

Nutrition facts(per serving)

What to serve with this recipe?

• Warm pita bread
• Falafel
• Raw vegetables
• Grilled vegetables

Frequently asked questions