If ‘find out how to make hummus’ is anywhere on your to do list, this is the place for you. There are so many ways to make hummus – almost endless flavour combinations – so this is the base recipe. It will make a delicious ‘plain’ hummus – because it’s a classic for a reason – or you can flavour it as you go along. You can start with dried chickpeas and soak them overnight, but I skip straight to the tinned kind.
- 1 tin of chickpeas (400g)
- 250g tahini
- 2 tbsp freshly squeezed lemon juice
- 3 cloves of garlic
- 100ml very cold water
- good quality extra virgin olive oil and smoked paprika to top
Take your can of chickpeas and drain them into a colander, rinsing well to wash them. Pop them into your food processor and blitz them until you have a stiff paste.
Keeping the foo processor running, add in the tahini, followed by the lemon juice, garlic (crush the cloves first) and a couple good pinches of salt. Pour in about three-quarters of the water and let it mix for a good few minutes – usually 4 to 5 minutes – until you have a smooth and creamy paste.
Transfer to a bowl, cover tightly and let it sit for half an hour. If you’re using straight away, drizzle over your olive oil, a sprinkling of smoked and (if desired) a few pine nuts. Otherwise pop it in the fridge for later. Take out half an hour before serving so it’s at room temperature.