THE BEST HUMMUS RECIPE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 0 min (assuming pre‑cooked chickpeas) ★★☆☆☆ 4

Ingredients

Base

•            Cooked chickpeas: 600 g

(or 2 × 400 g cans drained → ~600 g drained weight)

•            Tahini (sesame paste): 120 g

•            Lemon juice: 60 g

•            Garlic: 10–12 g (2–3 cloves)

•            Cold water: 80–120 g (adjust for creaminess)

•            Olive oil: 40 g

Seasoning

•            Salt: 8–10 g

•            Ground cumin: 2 g

•            Paprika or sumac (for garnish): a pinch

•            Extra olive oil for serving: 10–20 g

Cooking instructions

1. Blend the base

Add chickpeas, tahini, lemon juice, garlic, cumin, salt, and half the water to a food processor. Blend until thick and smooth.

2. Adjust texture

Add more cold water gradually until the hummus becomes creamy and silky. Scrape down the sides as needed.

3. Finish

Blend in the olive oil. Taste and adjust salt or lemon.

4. Serve

Spread into a bowl, drizzle with olive oil, and sprinkle paprika or sumac. Add whole chickpeas or chopped parsley if you like.

Chef ’s Notes

•            Using ice‑cold water makes the hummus extra smooth.

•            For an ultra‑creamy texture, peel the chickpeas (optional but effective).

•            Tahini quality changes the flavour—choose a smooth, light‑coloured one.

•            Add 1–2 g baking soda when boiling dried chickpeas for a softer texture.