Elif Çimen Creamy hummus in ten minutes
A tin of chickpeas, a spoonful of tahini and ice-cold water. The cold water is what turns grainy into velvety.
- Prep
- 10 min
- Servings
- 4
- Effort
- easy
Shop-bought hummus is convenient, but it often tastes more of acidity than of sesame. At home you need a tin of chickpeas, a jar of tahini and a blender, and you decide how much garlic, lemon and salt go into it.
The step most people skip
Blend the tahini, lemon juice and garlic on their own first, with no chickpeas. The mixture turns pale and thick, almost like a cream. Only then do the chickpeas go in, and the water a spoonful at a time, ice cold. Lukewarm water will not do it.
Bread goes with it, so do roasted vegetables, and on a hot day cucumber and tomato are enough. It keeps three days in the fridge, well covered, with a little olive oil on top.
Ingredients
- 1 tin of chickpeas (400 g, 240 g drained)
- 3 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove
- 1/2 tsp ground cumin
- 4 to 6 tbsp ice-cold water
- Salt, olive oil
- To serve: paprika, parsley, a few pine nuts
Method
- Drain the chickpeas, rinse them in cold water and let them drain well.
- Blend the tahini, lemon juice and garlic on their own until the mixture is pale and thick.
- Add the chickpeas, cumin and salt and blend, adding the ice-cold water a spoonful at a time until it is smooth.
- Spread it on a plate, pour olive oil over it, and top with paprika, parsley and pine nuts.
