Hummus
Silky smooth and steeped in Middle Eastern tradition, this creamy chickpea dip blends rich tahini with zesty lemon and warm garlic. Finished with a lush drizzle of olive oil and fresh coriander, it offers an irresistibly velvety texture and vibrant, savoury flavour in every bite.
Cuisines
Cooking Instructions
Cooking: 2 minutes
Notes:
Adding 2 tablespoons of ice-cold water while processing whip-blends the chickpeas and tahini into a remarkably light, ultra-smooth texture.
Canned chickpeas can be warmed briefly or peeled to produce an even creamier, velvet-smooth consistency.
Drizzle generously with extra virgin olive oil and dust with ground sumac or paprika just before serving with warm pitta bread.
Sauté Garlic
Heat ½ tablespoon of cooking oil in a small pan over medium heat. Add the whole peeled garlic cloves and sauté for 1 minute per side until lightly golden, then remove from the heat.
Blend Ingredients
In a food processor, combine the canned chickpeas, tahini, extra virgin olive oil, lemon juice, sautéed garlic cloves, salt, and ground cumin. Process continuously for 2 to 3 minutes until thickened and smooth.
Lighten Consistency
Add the ice-cold water to the processor and blend for another 1 to 2 minutes until the hummus turns pale, creamy, and ultra-smooth.
Garnish and Serve
Spoon the hummus into a serving bowl, creating a shallow swirl with the back of a spoon. Drizzle with extra virgin olive oil, dust with ground sumac or paprika, and sprinkle with fresh chopped parsley before serving with pitta bread.
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Ingredients
| Canned Chickpeas | 300g |
| Tahini | 150ml |
| Extra Virgin Olive Oil | 3 tbsp |
| Lemon Juice | 2 tbsp |
| Garlic | 2 cloves |
| Cooking Oil | ½ tbsp |
| Salt | ½ tsp |
| Ground Cumin | ⅔ tbsp |
| Ice-Cold Water | 2 tbsp |
| Extra Virgin Olive Oil | 1 tbsp |
| Ground Sumac | ½ tsp |
| Fresh Parsley | 1 tbsp |
