Hummus … so simple a recipe, yet so often a stodgy disaster
I’ve been trying to make hummus for years, but it never tastes as nice as the processed supermarket version.
With this recipe, I think I’m on the right track at last! There’s just the right balance of garlic, tahini and lemon. When I have more time (or buy a pressure cooker) I must try it with dried chickpeas, apparently it makes all the difference in getting the texture perfectly creamy.
- 400g can chickpeas
- 6 tbsp tahini
- 1 lemon, juice only
- 4 gloves garlic, crushed
- ½ tsp cumin
- paprika and olive oil to finish
- Drain the chickpeas over a bowl, reserving the liquid
- Mix the tahini with half the garlic and half the lemon juice in a bowl. It’ll get thick immediately. Now stir in enough of the reserved chickpea liquid to make a loose paste
- Pulse this paste with the chickpeas in a food processor to form a purée
- Add the cumin and a good pinch of salt. Gradually add in more of the reserved liquid until you have a soft paste. Add more lemon juice, garlic or salt to taste
- Before serving, drizzle over some olive oil and spinkle with paprika