Soak the chickpeas overnight in plenty of cold water.
⚙ SoakingBowl
💡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
For the Tahini sauce
4
Mix the tahini, lemon juice, garlic and cumin and season with salt.
To assemble
5
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.
6
Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.
💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.
7
Spread on a plate, make a well in the center and add the olive oil and paprika.
392calories
13 gprotein
29 gcarbs
25 gfat
● protein 13%● carbs 30%● fat 57%
Per serving (144 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
🔧 Tools needed (5) · 🍳 One cooking vessel
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)
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.
