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Hummus

Velvety, smooth hummus with a bright lemon tang and rich tahini.
Warm cumin and garlic, finished with olive oil and a hint of herb.
Rose harissa adds a gentle kick you’ll want to scoop again and again.

dinner ⏱ 65 min 340 kcal / portion 46.0 g carbs / portion (estimated) vegan 🔗 Original source

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Hummus
v5 · rb0e705f985 20260727Z1751 2 pieces tinned chickpea salt to taste olive oil to taste 🍳 ⏱ 30-50 min simmer dried chickpeas with lid with bicarbonate of soda and enough water to cover by about 4cm until very soft 🍳 drain simmered dried chickpeas and agitate in the cooking water to release skins skim and discard chickpea skins 🌀 spread tinned chickpeas between two tea towels and rub vigorously for a few minutes to release skins 🍳 ⏱ 15 min simmer peeled tinned chickpeas until soft in water with salt and pinch of cumin 🔪 drain chickpeas and save the chickpea water 🍳 blitz warm chickpeas with tahini, garlic, lemon juice, ice cubes, reserved chickpea water, and salt until very smooth for a few minutes at least adjust hummus with more tahini, garlic, lemon juice, salt, and reserved chickpea water as needed until very smooth 🍽 spread hummus in a shallow bowl and create a well in the centre pour a generous glug of olive oil over the hummus 🍽 top with herbs, toasted nuts, and rose harissa as desired Hummus 🎉 200 g dried chickpea 6.16 ml bicarbonate of soda cumin to taste 120 g tahini 1 piece garlic clove 1½ tbsp lemon juice herb to taste nut to taste rose harissa to taste dried chickpea, bicarbonate of soda, cumin tahini, garlic clove, lemon juice salt salt olive oil herb, nut, rose harissa
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Preparation steps

  1. simmer dried chickpeas with lid with bicarbonate of soda and enough water to cover by about 4cm 30-50 min until very soft
  2. drain simmered dried chickpeas and agitate in the cooking water to release skins
  3. skim and discard chickpea skins
  4. spread tinned chickpeas between two tea towels and rub vigorously for a few minutes to release skins
  5. simmer peeled tinned chickpeas 15 min until soft in water with salt and pinch of cumin
  6. drain chickpeas and save the chickpea water
  7. blitz warm chickpeas with tahini, garlic, lemon juice, ice cubes, reserved chickpea water, and salt until very smooth for a few minutes at least
  8. adjust hummus with more tahini, garlic, lemon juice, salt, and reserved chickpea water as needed until very smooth
  9. spread hummus in a shallow bowl and create a well in the centre
  10. pour a generous glug of olive oil over the hummus
  11. top with herbs, toasted nuts, and rose harissa as desired

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