Classic hummus
Smooth classic hummus with chickpeas, tahini, lemon and garlic. 15 minutes in a food processor, vegan and gluten-free, with nutrition per serving.
Ingredients
- 480 g cooked chickpeas drained (two 400 g cans, or about 200 g dried, soaked and cooked)
- 90 g tahini 6 tbsp, stirred well in the jar
- 60 ml lemon juice 4 tbsp, about 1 1/2 lemons
- 1 small clove garlic 3 g
- 3 tbsp ice-cold water 45 ml, plus more if needed
- 1 tbsp extra virgin olive oil 15 ml, plus more for serving
- 1/2 tsp ground cumin
- 3/4 tsp fine salt 4 g, or to taste
- To serve: sweet paprika or sumac chopped parsley, a drizzle of olive oil
Instructions
- Put the lemon juice, garlic and salt in the food processor and blend for 20 seconds. Leave it for a few minutes: the lemon softens the raw garlic bite.
- Add the tahini and blend for 1 minute, scraping down the sides once. It will look thick and pale.
- With the motor running, add the ice-cold water a spoon at a time until the tahini turns smooth and creamy.
- Add the chickpeas, cumin and olive oil. Blend for 3-4 minutes, stopping to scrape the bowl twice. Do not stop early: this is where it goes from grainy to smooth.
- Taste and adjust with salt, lemon or another spoon of cold water. It should be soft enough to swirl with the back of a spoon.
- Spread in a shallow bowl, make a well in the middle, and finish with olive oil, paprika or sumac and parsley.