Creamy Hummus
This method results in the smoothest hummus
Makes enough for: 1 batch hummus
Ingredients
- 240 g tinned chickpeas, drained weight
- water for cooking
- 2.5 mls fine salt
- 1 pinch ground cumin
- 60 g tahini
- 1 clove roasted garlic
- 75 mls reserved chickpea water
- 30 mls lemon juice
- 13 g ice
- salt to season
- olive oil to serve
Method
- Peel the chickpeas by hand, or by placing them between two dish towels and rubbing the chickpeas, without crushing them, to remove the skins
- Place the peeled chickpeas into a saucepan and cover with water
- Add the salt and cumin and place onto a medium to low temperature
- Bring to a simmer and cook for 15 minutes
- Drain the chickpeas, saving the water
- Place the chickpeas, tahini, garlic, reserved chickpea water, lemon juice, ice and a good pinch of salt into a blender
- Blitz until smooth, adding more reserved water if necessary
- Check the seasoning and when very smooth, tip into a serving bowl
- Create a channel for the oil, and pour the olive oil in just before serving *
Notes
* don't feel like olive oil then try toasted nuts, rose harissa, fresh coriander or toasted seeds