Our hummus is strongly flavoured with lemon, garlic and tahini so it's much more intense than the sort you get from the supermarkets. If you want, you can remove the skin from the chickpeas first. If someone does it for me, then I love it as the flavour is better, but if it's just me, I'm lazy and leave them on. If you puree the chickpeas first, it's easier to get that authentic smooth texture I prefer.
- 225g drained cooked chickpeas
- 75ml fresh lemon juice
- 1-2 garlic cloves, crushed
- 150g tahini (shop-bought or home-made), stirred until creamy before measuring
- 3/4 tsp salt, or to taste
- pinch of ground cumin (optional)
1. Puree the warm chickpeas with the lemon juice, garlic and about 50ml of the cooking liquid or water in an upright blender until it's as smooth as you can get it, using extra water if needed.
2. Put the tahini in a mixing bowl, add a third of the chickpea puree and whisk it in. At first the tahini will seize, but gradually whisk in more and more of the chickpea puree until the hummus is the consistency you like. If the mixture is slightly thick, beat in a little water or lemon juice to soften it. Finally beat in salt to taste and, if you like, a pinch of cumin.
An even simpler way to make hummus is to place cold drained chickpeas in a food processor with half the lemon juice and a mashed clove of garlic then puree until smooth. Next add half the tahini then puree again until very smooth once more. You can add 1 or 2 small ice cubes to the mixture with the tahini as this will help to create a very pale colour. Then add more garlic, tahini or lemon juice and salt to taste.