Recipe
Hummus
Silky-smooth chickpea and tahini spread. The trick: simmer canned chickpeas with a pinch of baking soda until the skins give up, then whip with lemon and ice-cold water.
Hummus takes about 25 minutes and makes 4 servings. Each serving has 325 kcal.
- Preparation
- 10 minutes
- Cooking
- 15 minutes
- Total time
- 25 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 325 kcal
- Protein
- 11 g
- Carbohydrates
- 22 g
- Fat
- 20 g
Ingredients
- Chickpeas480 g
- Baking soda0.5 tsp
- Tahini (sesame paste)80 g
- Lemon1 pc
- Garlic1 clove
- Ground cumin0.5 tsp
- Olive oil2 tbsp
- Sweet paprika1 pinch
- Salt1 pinch
Instructions
- 1
Drain and rinse the chickpeas, cover with fresh water, add the baking soda and simmer for 15 minutes until very soft and the skins start to slip off.
Tip: Do not skip the baking soda - it breaks down the skins, and that is the whole difference between grainy and creamy hummus.
- 2
Drain the chickpeas and set a spoonful of whole ones aside for the top.
- 3
Blend the tahini with the lemon juice first, until it turns pale and thick like a cream.
- 4
Add the chickpeas, garlic, cumin and salt, then blend while streaming in ice-cold water, a spoonful at a time, until completely silky.
- 5
Taste and adjust with more lemon juice or salt - hummus should be bright, not flat.
- 6
Swirl onto a plate, pool the olive oil in the middle, dust with paprika and scatter the reserved chickpeas on top.
Cooking methods
On the stove
Simmer the chickpeas gently over medium-low heat - a few lazy bubbles, not a rolling boil, or the water foams over from the baking soda. Skim any foam that rises.
On induction
Bring the chickpeas to a boil on power 7, then drop to 3–4 of 9 for the simmer. Induction reacts instantly, so lower it the moment the soda foam starts climbing.
Over an open fire
The short simmer works fine in a pot set on a grate over embers; keep it at the cooler edge of the fire. Blending is done off the fire, so the rest is independent of heat.
Recipe questions
- How long does this recipe take?
- Plan for about 25 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Bring the chickpeas to a boil on power 7, then drop to 3–4 of 9 for the simmer. Induction reacts instantly, so lower it the moment the soda foam starts climbing.
- Can I cook this recipe over an open fire?
- Yes. The short simmer works fine in a pot set on a grate over embers; keep it at the cooler edge of the fire. Blending is done off the fire, so the rest is independent of heat.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, vegan, glutenFree.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
