Chickpeas blended with tahini, lemon and garlic into a smooth dip.
Serves 6Prep 10 min
Ingredients
1 can (15 oz / 425 g) chickpeas, drained (save the liquid)
¼ cup (60 g) tahini
3 tbsp lemon juice
1 clove garlic
½ tsp ground cumin
½ tsp salt
2 to 4 tbsp ice water or chickpea liquid
Olive oil and paprika to serve
Method
Blend the tahini and lemon juice for 1 minute until creamy.
Add the garlic, cumin and salt and blend again.
Add the chickpeas and blend 2 minutes, scraping down the sides.
With the blender running, add ice water a spoon at a time until very smooth.
Spread in a bowl, drizzle with olive oil and sprinkle with paprika.
Tip: For the smoothest hummus, rub the skins off the chickpeas first.
Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.
Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.
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