29min 4 ppl
Hummus
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 5 steps
Easy: ≤30 min and ≤6 steps
220 kcalper person
Protein 7g
Carbs 18g
Fats 14g
About this dish
A silky, well-balanced hummus that leans on well-whipped tahini and a splash of icy water to turn simple chickpeas into something cloud-light. Finished with a swirl of olive oil, a dusting of sumac and a scatter of parsley, it is the mezze table's quiet workhorse.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovespeeled2
- Lemon juicefreshly squeezed60 ml
- Flat-leaf parsleyfinely chopped, to finish1 tbsp
Tins & Jars
- Chickpeasdrained weight, from two 400 g tins480 g
Dried Goods
- Waterice-cold60 ml
Spices & Seasonings
- Ground Cumin0.5 tsp
- Fine sea saltdivided1 tsp
- Sumacto finish1 tsp
Oils & Condiments
- Tahiniwell stirred120 g
- Extra-virgin olive oilto finish2 tbsp
Utensils
- Food processor
- Mixing bowl
- Sharp knife
- Chopping board
Method
1
Drain and rinse the chickpeas, then tip them into a food processor with the garlic and a pinch of the fine sea salt.
Approx. 3 minutes
2
Add the tahini and lemon juice and blitz until the mixture turns pale and starts to thicken, scraping down the sides once or twice.
Approx. 4 minutes
3
With the motor still running, pour in the ice-cold water in a thin steady stream until the hummus turns light and fluffy.
Approx. 3 minutes
4
Add the ground cumin and the remaining salt, then blend again until completely smooth.
Approx. 2 minutes
5
Spread the hummus into a shallow bowl, swirl the surface with the back of a spoon, then drizzle with the extra-virgin olive oil, sprinkle with sumac and scatter over the chopped parsley.
Approx. 3 minutes
