Hummus
10 mineasy6 original servings
Fluffy, silky hummus blended long and slow with tahini, garlic, cumin and ice cold water — properly smooth rather than pasty, finished with olive oil and smoked paprika.
Ingredients
Serves
Hummus
- 800 g chickpeas (2 x 400 g tins), drained — reserve the liquid
- 120 g tahini
- 60 ml lemon juice
- 3 cloves garlic, crushed
- 5 g ground cumin
- 5 g salt
- 60 ml ice cold water
To Finish
- 30 ml olive oil to finish
- smoked paprika and fresh parsley to garnish
Instructions
- 1
Blitz the chickpeas, tahini, lemon juice, garlic, cumin and salt in a food processor for 1 minute to start.
- 2
With the motor running, slowly stream in the ice cold water until silky smooth. Keep blending for 3–4 minutes total — this long blend is what makes hummus fluffy rather than pasty.
Tip: Blending for the full 3–4 minutes is the key to a light, fluffy texture.
- 3
Taste and adjust salt and lemon to your liking.
- 4
Spread in a shallow bowl with the back of a spoon in a swoop. Drizzle with olive oil, dust with smoked paprika, scatter fresh parsley.