← All Mediterranean recipesMediterranean
Hummus
Chickpeas, tahini and lemon, with a pool of oil in the middle.
- Time
- 15 min
- Serves
- 4
- Oil
- Midday
Ingredients · Serves 4
- 1 tin chickpeas (400 g), drained, liquid kept
- 3 tbsp tahini
- 1 small garlic clove
- Juice of 1 lemon
- Salt
- 3–4 tbsp ice-cold water
- Noor olive oil, paprika or sumac, parsley to serve
Method
- For the smoothest hummus, simmer the chickpeas for 10 minutes and drain.
- Blend the tahini, garlic, lemon juice and a pinch of salt until thick.
- Add the warm chickpeas and blend, adding the iced water a spoonful at a time, until very smooth and fluffy.
- Taste for salt and lemon.
- Spread in a shallow bowl, make a well with the back of a spoon, and fill it with olive oil. Finish with paprika and parsley.