Introduction
Hummus is a smooth purée of chickpeas, tahini (sesame paste), lemon and garlic. Spread it on bread, dip raw vegetables in it, or make it the centre of a meal with falafel, salad and pita. Homemade hummus costs a fraction of the shop-bought kind, keeps four days in the fridge, and takes ten minutes.
Its full name, hummus bi tahina, means “chickpeas with tahini” in Arabic. It is eaten across the eastern Mediterranean, and Lebanon, Syria, Palestine, Israel, Egypt and others all claim it; its exact origin is not known. A few ice cubes or ice-cold water while blending, and peeling the chickpeas if you have the patience, make it extra light and smooth.
Ingredients
- 1 can of chickpeas (400 g)
- 4 tablespoons tahini
- juice of 1 lemon
- 1 small garlic clove
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 3 to 4 tablespoons ice-cold water
- to serve: olive oil, paprika, a few whole chickpeas, parsley
Tools
- A food processor or a stick blender
Preparation
- Drain the chickpeas, keeping a few for the top. For the smoothest hummus, pinch off their skins.
- Blend the tahini and lemon juice for one minute, until thick and pale.
- Add the chickpeas, garlic, cumin and salt and blend for 2 minutes, scraping down the sides.
- With the motor running, add the cold water a spoon at a time until the hummus is very smooth and creamy.
- Taste for salt and lemon. Spread it in a shallow bowl, make a hollow with the back of a spoon, and fill it with olive oil. Finish with paprika, the whole chickpeas and parsley.