Hold back some lemon and water, then add them gradually as you blend.
Start with cooked chickpeas
This recipe begins with chickpeas that are already cooked. For a can, weigh the drained chickpeas rather than using the full weight printed on the container. Dried chickpeas need separate soaking and cooking; they cannot go straight into this 15-minute method.
The moisture in the chickpeas, the thickness of your tahini and the acidity of your lemon all change the result. Use the quantities as a starting point and keep the final spoonfuls of lemon and water aside.
Choose your tahini
Tahini is ground sesame paste. If the oil has separated in the jar, stir right down to the bottom until it is even. Sweetened sesame sauce and bottled sesame dressing have a different flavor and water content.
If tahini is unavailable, try a small quantity of unsweetened sesame paste first. Peanut butter creates a different spread, rather than the same hummus. Do not use tahini or sesame paste for anyone with a sesame allergy.
Adjust texture before seasoning
If the mixture is stiff, add cold water a little at a time before reaching for extra oil or salt. Aim for a spread that moves easily under a spoon but still holds a shallow swirl. Extra chickpeas can help balance a very sharp lemon.
Raw garlic can become more noticeable as the hummus rests. Start with a little and taste before adding more. Add salt after the chickpeas and tahini are thoroughly blended.
Turn the bowl into a meal
Spread the hummus on a wide plate and finish with a little olive oil. Bread, cucumber and tomatoes provide contrast. If you have falafel or roasted vegetables, change the accompaniments rather than simply making a much larger bowl.
Serve only what you need and refrigerate the rest promptly in a sealed container. Keep the storage portion separate from a shared plate used for dipping.
THE RECIPE
A can of chickpeas, a bowl of creamy hummus
Ingredients
Ingredient quantities scale proportionally. Adjust water, seasoning, heat and cooking time to your pan and the food.
Method
Prepare
Drain and weigh the cooked chickpeas. Chop the garlic and stir the tahini thoroughly.
Loosen the tahini
Blend the tahini with half the lemon juice and half the cold water.
Add chickpeas
Add the chickpeas and garlic. Blend, stopping to scrape down the sides.
Adjust
Add the remaining water and lemon gradually. Once smooth, add salt and taste again.
Serve
Spoon onto a plate, drizzle with olive oil and serve with bread or vegetables.
Kitchen timer
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