Homemade hummus — ingredients and method
The most-loved meze is easier at home than you'd think: cooked chickpeas, tahini, lemon and garlic turn into a silky dip in 15 minutes. Copy the ingredients to your room and tick off what's missing at the shop.
Serves 4–6 · 15 min
In short
Hummus for 4–6 takes 2 cups of cooked chickpeas, 4 tablespoons of tahini, the juice of 1 lemon, 1 garlic clove, 3 tablespoons of olive oil and 3–4 tablespoons of ice-cold water, and is ready in 15 minutes. Blend the tahini, lemon and garlic first until creamy, then add the chickpeas and the ice water and blend for several minutes more. It keeps up to 4 days in the fridge.
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Ingredients
- Cooked chickpeas2 cups
- Tahini4 tbsp
- Lemon1, juiced
- Garlic1 clove
- Olive oil3 tbsp
- Ice-cold water3–4 tbsp
- Ground cumin½ tsp
- Salt½ tsp
- Chili flakesto serve
- Flatbreadto serve
Method
Drain the chickpeas (rinse well if canned) and keep 3–4 tablespoons of the liquid. For extra-smooth hummus, slip off some of the skins.
Put the tahini, lemon juice, garlic and salt in a food processor or blender; blend for 1 minute until pale and creamy.
Add the chickpeas and cumin and blend for 2 minutes. With the motor running, add the ice-cold water a little at a time.
Blend 3–4 minutes more until soft and silky. Taste and adjust the salt and lemon.
Spoon into a bowl and make a well in the middle with the back of a spoon; drizzle with olive oil and sprinkle with chili flakes.
Serve with flatbread. It keeps in a covered container in the fridge for up to 4 days.
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Frequently asked questions
Why isn't my hummus smooth?
Usually because the chickpeas weren't soft enough or the blending was too short. Cook them until very tender, slip off some skins if you can, and blend a full 6–7 minutes in total; the ice-cold water makes it creamy.
Why does hummus taste bitter?
Old or poor-quality tahini is the usual culprit, followed by too much raw garlic. Use fresh tahini that smells clean, stick to a single clove, and add the lemon gradually, tasting as you go.
Can I make hummus with canned chickpeas?
Yes, just drain and rinse them well to wash away the salt and flavour of the canning liquid. If you cook dried chickpeas, soak them overnight and boil until very soft; slightly overcooked ones give the creamiest result.
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Of course. The ready-made list is just a starting point: delete, add, move items between categories.
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No. A room code is all it takes — no email, password or signup.
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As long as you use it. A list is only deleted after a month without any activity; even opening the room resets the clock.
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