Middle Eastern
Creamy Hummus
Properly smooth hummus, the kind you get in Beirut rather than a supermarket tub. Ice water whipped in at the end is the secret.
- Time
- 15 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 9
Method
- 01
Simmer the drained chickpeas in fresh water with a pinch of baking soda for 10 minutes until the skins loosen and they squash easily. Drain.
- 02
Blend the garlic and lemon juice first and let it sit 5 minutes, then strain out the garlic solids for a cleaner, less harsh flavour.
- 03
Add the tahini, cumin and salt and blend into a thick paste.
- 04
Add the warm chickpeas and blend for a full 3 minutes. Longer than feels necessary is exactly right.
- 05
With the motor running, trickle in the ice water a spoonful at a time until it turns pale and fluffy.
- 06
Spread into a bowl, making a well with the back of a spoon.
- 07
Flood the well with olive oil and dust with paprika. Serve at room temperature.
Cooking Tips
- Simmer the chickpeas with a pinch of baking soda until the skins loosen. This is what makes it smooth rather than grainy.
- Blend for a full three minutes - far longer than feels necessary.
Ingredient Substitutions
- Good runny tahini matters more than anything else here; stiff or bitter tahini ruins it.
- Lemon juice can be adjusted freely to taste.
What to Serve With It
- Serve at room temperature with warm flatbread, flooded with olive oil.
Storage and Reheating
- Keeps 5 days in the fridge. It firms up cold, so let it sit out before serving.
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