Hummus — Chickpea and Tahini Dip

What you’ll need

Ingredients

Ingredient amounts make 6 servings. Nutrition below is for one serving.

• 480 g Chickpeas, cooked without salt and drained
• 60 g Tahini, stirred well
• 60 g Fresh lemon juice
• 6 g Garlic, peeled and minced
• 15 g Olive oil
• 2 g Ground cumin
• 1 g Paprika
• 3 g Fine salt
• 80 ml Water, plus extra for washing or soaking as directed

Make it

Instructions

1. 1

   Use 480 g fully cooked, soft chickpeas after draining, not 480 g dried chickpeas. Reserve 80 ml cold drinking water. If cooking chickpeas from dry, cook and cool them before weighing; that extra cooking time is not included here.

2. 2

   Blend tahini, lemon juice and garlic in a food processor for 1 minute. Add chickpeas, cumin, salt and 40 ml of the water; process for 2–3 minutes, scraping down the bowl safely.

3. 3

   Add the remaining 40 ml water gradually while blending until smooth. Scrape into a bowl, make a shallow swirl and distribute all 15 g olive oil and the paprika over the top.

4. 4

   Divide the finished hummus by weight into six equal portions. Refrigerate promptly at 4°C or colder and use within 3–4 days. Count bread and any extra oil separately.