🛒 Ingredients
- 400g cooked chickpeas (peeled for a creamier texture)
- 3 tablespoons high-quality tahini
- 1 garlic clove
- Juice of 1 lemon
- 50ml extra virgin olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Paprika and olive oil for garnish
👨🍳 Step-by-step instructions
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Peel the chickpeas one by one by gently pressing them. This is time-consuming, 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 the mixture is ultra-smooth.
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Taste and adjust seasoning with salt, lemon juice, and tahini. Spread onto a serving plate using the back of a spoon.
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Drizzle with olive oil, sprinkle with paprika, cumin, and whole chickpeas. Serve with toasted pita bread.
💡 Chef's tip
Use warm cooked chickpeas, not cold. Add ice while blending: the lower temperature creates a lighter, airier emulsion. A pinch of cumin in the finishing olive oil makes all the difference.
📝 Our take
Homemade hummus has very little in common with the jarred version. The texture is silkier, the flavor of tahini and lemon far fresher, and the color lighter. The key is peeling the cooked chickpeas one by one, which sounds absurd but completely transforms the final creaminess.
🍷 Wine & food pairing
Cold water with mint, pomegranate juice, or a fresh Mediterranean white like Assyrtiko from Santorini.
Suggested wine: Assyrtiko de Santorini o Verdejo de Rueda
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