Eightyrecipes
Hummus
Canned chickpeas simmered for ten minutes to soften their skins, then blended with tahini, lemon and cold water until light and creamy.
Ingredients
- 1 can chickpeas, drained and rinsed 15 oz / 425 g; about 240 g drained
- 1/4 cup tahini 60 g
- 2 tablespoons fresh lemon juice 30 ml
- 1 small garlic clove 5 g
- 2 tablespoons olive oil 30 ml, plus extra for serving
- 1/2 teaspoon salt 3 g
- 2 to 4 tablespoons cold water 30 to 60 ml
- 1/4 teaspoon ground cumin 1 g, optional
Instructions
- Place the chickpeas in a saucepan, cover with water, and simmer for 10 minutes to soften the skins. Drain.
- Add the warm chickpeas, tahini, lemon juice, garlic, olive oil, salt and cumin if using to a food processor.
- Blend for 1 to 2 minutes until smooth, scraping the sides down once.
- Add the cold water 1 tablespoon (15 ml) at a time, blending between additions, until light and creamy.
- Taste and adjust the salt or lemon as needed.
- Spoon into a bowl, make a spiral with the back of a spoon, drizzle with olive oil and serve.
Notes
Nutrition values are an estimate. Blend for a full 1 to 2 minutes, as most people stop far too early. Loosen the mixture with cold water rather than more olive oil, which makes it heavy instead of light. Not suitable for freezing, as the emulsion splits on thawing.
Nutrition
Nutrition is an estimate, calculated automatically.
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