Hummus (chickpea and tahini dip)

Hummus is a staple of Levantine cuisine: chickpeas cooked tender, blended smooth with tahini, lemon and garlic. Great with pita, vegetables, on a meze platter, or in a sandwich.

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Method

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1. Soak the chickpeas in plenty of cold water overnight.
2. Drain, heat in a pot with the baking soda for 3 minutes, stirring, then cover with plenty of water, and cook for 1-1.5 hours until very soft; skim off any skins that float to the surface. ⏱ Timer: 3 min
3. Drain, and while still warm, put into a food processor with the garlic, lemon juice and salt; blend for 1 minute. ⏱ Timer: 1 min
4. Add the tahini and cumin, then with the motor running, gradually add the ice water, until you get a very smooth, airy cream (3-4 minutes). ⏱ Timer: 3 min
5. Taste, and adjust with more salt or lemon juice as needed.
6. Spread onto a flat plate, make a well in the centre with a spoon, drizzle with olive oil, sprinkle with paprika and parsley. Serve with warm pita.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Baking soda makes the chickpeas cook faster, and gives a silkier cream.
• With canned chickpeas it's ready in 15 minutes: heat them through in their liquid before blending.
• Ice-cold water is what gives the cream its light, pale texture.

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