Classic Hummus
Smooth, creamy and endlessly useful. Works as a spread, with vegetables or flatbread, or as part of a filling breakfast.
Ingredients
Chickpeas(dried, soaked overnight)200 g
Lemon juice3 tbsp
Olive oil(plus a little to serve)2–3 tbsp
Tahini2 tbsp
Garlic1 clove
Saltto taste
Iced water(ice or very cold water)3–5 tbsp
Instructions
1
Soak the chickpeas in cold water overnight. In the morning drain and rinse them, cover with fresh water and cook until soft, about 1.5–2 hours. Cool slightly and transfer to a blender.
2
Add the lemon juice, tahini, garlic, olive oil and ice or very cold water. Blend to a smooth, creamy texture.
3
Add more ice or water as needed to bring the hummus to the consistency you want. Season with salt and blend again. Serve with olive oil, paprika and bread.
Storage
Keeps in the fridge for 4–5 days
A little olive oil on top stops it drying out. In the freezer, in portions, for up to 2 months.
Tip
Use ice cubes instead of water
The hummus comes out lighter and creamier.