Smooth, creamy, and far better than anything shop-bought, this hummus is all about texture and balance. Cooking the chickpeas with a little bicarbonate of soda gives an extra silky finish, while plenty of tahini, lemon, and garlic keep it rich but bright. Simple to make and endlessly versatile, it’s perfect for sharing with warm flatbreads, crunchy vegetables, or as part of a larger spread.
Ingredients
Serves 4
1 can chickpeas, rinsed and drained
½ teaspoon baking soda
1-2 lemons- juice
1 large clove garlic, finely chopped (or roughly chopped if using food processor)
½ tsp salt, to taste
4 tbsp tahini
2 to 4 tbsp ice water,
½ tsp ground cumin
1 tablespoon extra-virgin olive oil
Paprika to garnish (optional)
Method
Place the chickpeas in a medium saucepan and add the bicarbonate of soda. Cover generously with water and bring to the boil over a high heat. Cook for around 20 minutes, lowering the heat if needed to prevent the pan from overflowing. this softens the shells so that when you blend it theres no little bits.
Drain the chickpeas and rinse briefly under cold water for about 30 seconds. Set aside.
Meanwhile, combine the lemon juice, garlic, and salt in a food processor (or whisk together by hand). Blend until the garlic is finely incorporated, then leave the mixture to sit for around 10 minutes so the flavours can infuse.
Add the tahini and blend until thick and smooth. Gradually drizzle in 2 tablespoons of cold water and continue blending until the mixture becomes pale, creamy, and light.
Add the cumin and chickpeas. With the motor running, slowly drizzle in the olive oil and blend for around 2 minutes, until completely smooth. Add another tablespoon of cold water if needed for a softer, creamier consistency.
Taste and adjust the seasoning or lemon juice to your liking.
Spoon into a serving bowl and use the back of a spoon to create soft swirls on the surface. Finish with a drizzle of olive oil and sweet paprika work beautifully.
Serve with warm flatbreads.