Soak the chickpeas overnight in plenty of cold water.
Bowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
ColanderStovePot
💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3
Drain, reserving a cup of the cooking liquid.
Colander
4
Mix the tahini and lemon juice and season with salt.
5
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
6
Mix the tahini, lemon juice and garlic and season with salt.
7
Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.
Food processor
💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
8
Spread on a plate, make a well in the center and add the olive oil, paprika and parsley.
For the Hot Topping
9
Warm the ful in a small pot with a little water and the cumin for 3–4 minutes.
StoveSmall saucepan
10
Place the hot topping in the center of the hummus and serve.
286calories
11 gprotein
22 gcarbs
17 gfat
● protein 16%● carbs 30%● fat 54%
Per serving, servings (calculated for this version)
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Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
