← Nouns Cooking · Lebanese & Turkish

Ingredients

• 1 can chickpeas (400 g), drained, a few kept to garnish
• 120 g tahini, well stirred
• 1 large lemon, juiced (about 4 tbsp)
• 1 clove Garlic, crushed
• 4 tbsp ice-cold water
• ¼ tsp ground cumin (optional)
• ½ tsp Salt
• 2 tbsp extra virgin olive oil, to serve
• 1 pinch paprika or sumac, to serve
• 1 tbsp Parsley, chopped (optional)

Method

1. For the smoothest hummus, rub the drained chickpeas between your hands in a bowl of water and skim off the loose skins. It is optional but worth it.
2. Blend the tahini, lemon juice, garlic and salt in a food processor for 1 minute until thick and pale.
3. Add the chickpeas and cumin and blend for 2–3 min, scraping down the sides, while you drizzle in the iced water a spoonful at a time until the hummus is silky and light.
4. Taste and adjust the salt and lemon. Spread in a shallow bowl, swirl a well in the middle, pour in the olive oil and finish with paprika, parsley and the reserved chickpeas. Serve with warm pita and raw veg.

Tips

• Contains sesame (tahini), a common allergen.
• Warm chickpeas blend smoother: simmer them for 5 minutes in their own liquid before blending, then cool slightly.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food