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.
- 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
- Canned chickpeas (drained)480 g
- Baking soda0.5 žličica
- Tahini (sesame paste)80 g
- Lemon1 kom
- Garlic1 čehova
- Ground cumin0.5 žličica
- Olive oil2 žlica
- Sweet paprikaprstohvat
- Saltpo ukusu
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.
- 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.
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.
