Classic hummus
Local name : حمص
Ultra-smooth chickpea purée whipped with tahini, lemon and garlic, lightened with iced water and pooled with olive oil. The foundation of every mezze.
Photo : pita pita granada · CC BY-SA 4.0
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Easy
Method
- Drain the soaked chickpeas and cook them in a large pan of water with the baking soda for 45 minutes to 1 hour, until they crush with no resistance. Skim off any skins that float up.
- Drain, keeping a few whole chickpeas for garnish. Let them cool slightly.
- In a blender or food processor, blend the tahini, lemon juice, garlic and salt for 1 minute. It will seize and then turn pale, which is normal.
- Add the chickpeas and cumin and blend for 2 minutes, scraping down the sides.
- With the motor running, pour in the iced water in a thin stream and blend for another 2 to 3 minutes until very smooth and fluffy. Add a little more water if it is too thick.
- Taste and adjust the lemon and salt. Spread on a plate, make a well in the centre, and top with the reserved chickpeas, olive oil, paprika and parsley.
Iced water and a long blend are what give hummus its airy, restaurant-style texture. Chickpeas cooked at home with a little baking soda are far softer than tinned ones.
