Hummus
Very smooth, creamy hummus made from softened canned chickpeas blended with plenty of tahini, lemon, garlic and a little ice water.
Method
- 1
Put the chickpeas and baking soda in a saucepan, cover with water by 5 cm and bring to the boil.
- 2
Simmer until the chickpeas are very soft and falling apart, and many skins float to the top.
- 3
Meanwhile, blend the garlic, lemon juice and salt in the food processor until the garlic is finely chopped, then leave it to mellow.
- 4
Drain the chickpeas in a colander and rinse briefly to remove loose skins.
- 5
Add the warm chickpeas to the food processor and blend to a thick, crumbly paste.
- 6
Add the tahini and cumin and blend until combined.
- 7
With the motor running, add the ice water a spoonful at a time and blend for about 3 minutes, until the hummus is pale, very smooth and fluffy.
- 8
Taste and adjust with more salt or lemon juice.
- 9
Spread in a shallow bowl, make a swirl with the back of a spoon, pour in the olive oil and dust with paprika.
Notes
- Simmering canned chickpeas with baking soda softens the skins so they break down fully, which gives a much smoother result.
- Hummus thickens as it cools. Loosen it with a little more ice water if needed.
- It keeps for 4 days in a covered container in the fridge.
Equipment
Saucepan, Colander, Food processor