Hummus (Humus)
Creamy chickpea dip with tahini, garlic, lemon, and olive oil. Ubiquitous and always a crowd-pleaser.
8 ingredients
6 steps
Ingredients
- 1400g canned or freshly cooked chickpeas (reserve liquid)
- 23 tbsp good-quality tahini
- 3Juice of 1-2 lemons, to taste
- 42 cloves garlic, roughly chopped
- 54 tbsp extra virgin olive oil, plus extra to serve
- 62-4 tbsp cold water or reserved chickpea liquid (aquafaba)
- 7Salt to taste
- 8Paprika and chopped parsley to garnish
Instructions
- 1If using canned chickpeas, rinse well. For an ultra-smooth hummus, pinch the skins off each chickpea.
- 2Place chickpeas, tahini, lemon juice, garlic, and a pinch of salt into a food processor.
- 3Blend for 1 minute, scraping down the sides. With the motor running, drizzle in olive oil and enough cold water/aquafaba to reach a silky, creamy consistency.
- 4Blend for a further 3-4 minutes until very smooth. Taste and adjust seasoning, lemon, and tahini as needed.
- 5Transfer to a wide bowl. Use the back of a spoon to swirl a well in the centre. Drizzle generously with olive oil, dust with paprika, and scatter chopped parsley.
- 6Serve at room temperature with warm pita or flatbread.