🛒 Ingredients
- 400g cooked chickpeas (peeled for extra creaminess)
- 3 tablespoons quality tahini
- 1 garlic clove
- Juice of 1 lemon
- 50ml extra-virgin olive oil
- 1/2 teaspoon cumin
- Salt to taste
- Paprika and oil for garnish
👨🍳 Step-by-step instructions
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Peel the chickpeas one by one, gently pressing. It takes time but makes a huge difference.
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Blend the chickpeas with tahini, garlic, lemon juice and salt in a food processor for 4-5 minutes.
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Add cold water (2-3 tablespoons) and continue blending until an ultra-creamy texture is reached.
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Taste and adjust salt, lemon and tahini. Spread onto a plate using the back of a spoon.
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Garnish with olive oil, paprika, cumin and whole chickpeas. Serve with toasted pita.
💡 Chef's tip
Use warm, not cold, cooked chickpeas. Add ice while blending: the lower temperature creates a lighter, airier emulsion. A pinch of cumin in the finishing oil makes all the difference.
📝 Our take
Homemade hummus bears little resemblance to the store‑bought version. The texture is smoother, the tahini and lemon flavors fresher, and the color lighter. The key is peeling the cooked chickpeas one by one, which may seem ridiculous but completely transforms the final creaminess.
🍷 Wine & food pairing
Cold mint water, pomegranate juice, or a fresh Mediterranean white wine such as Assyrtiko from Santorini.
Suggested wine: Assyrtiko from Santorini or Verdejo from Rueda
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