Authentic Homemade Hummus

• 400g cooked chickpeas (reserve the cooking liquid)
• 100g quality tahini paste
• juice of 1.5 lemons
• 2 garlic cloves (1 if you prefer mild)
• 1/2 tsp ground cumin
• salt
• cold chickpea cooking water
• olive oil, paprika and parsley for serving

👨‍🍳 Step-by-step instructions

1. 1

   Put the chickpea cooking liquid in the freezer for 10 minutes to get it very cold.

2. 2

   Peel the chickpeas one by one (optional but makes the hummus much silkier).

3. 3

   First blend the tahini with the lemon juice and garlic until you get a pale cream — this step is the key.

4. 4

   Add the chickpeas and blend. Gradually add cold water until the desired texture is reached.

5. 5

   Serve spread on a plate with a well in the centre filled with olive oil and paprika.

💡 Chef's tip

The master hummusers of the Middle East beat the tahini and lemon ALONE first, before adding the chickpeas. This makes the hummus far creamier. Add a cube of ice while blending — it lightens the texture further.

📝 Our take

Homemade hummus is nothing like the stuff in tubs. The silky texture you get in Beirut or Tel Aviv comes from beating the tahini and lemon together first — forming an emulsion before the chickpeas arrive. With that one step, the difference is immediate. Be generous with lemon and unafraid to add cooking water until the texture hits thick cream.

🍷 Wine & food pairing

Freshly baked pita bread or a firm rustic loaf. For wine, a mineral white like a Greek Assyrtiko or a brut Cava are the best companions.

Suggested wine: Pan de pita caliente y agua con limón