Hummus recipe

Lebanese chickpea purée whose silkiness comes from peeling the cooked chickpeas and beating in ice water, with tahini as the dominant flavour rather than a seasoning.

13 hours and 25 minutesmedium8 ingredients

Ingredients

• 250 g dried chickpeas
• 180 g tahini
• 80 ml lemon juice
• 1 clove garlic
• 2 tsp baking soda
• 60 ml ice water
• 1 tsp salt
• 30 ml olive oil

How to make Hummus

1. Soak 250 g dried chickpeas for 12 hours in 1.5 l cold water with 2 tsp baking soda.
2. Drain, cover with fresh water and another 2 tsp baking soda, and simmer 50-70 minutes until a chickpea crushes between two fingers.
3. While they are still hot, rub them in water and lift off at least three quarters of the skins; this is what makes the purée silky.
4. Blend 1 garlic clove with 80 ml lemon juice and 1 tsp salt, leave 5 minutes, then strain if you want the garlic milder.
5. Add 180 g tahini and blend until the paste thickens and turns pale.
6. Add the hot chickpeas and blend 4-5 minutes, pouring in 60 ml ice water in a thin stream.
7. Serve lukewarm, spread in a hollow on the plate with 30 ml olive oil poured in. No cumin: that is not the Lebanese version.

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