A bowl of hummus to share
Cooked chickpeas, tahini and lemon become a smooth, generous dip in this approachable version for the home kitchen.
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A bowl of hummus gives a shared table an easy starting point: something to scoop up while the rest of the meal comes together. This home version begins with cooked chickpeas, including those from a tin, so there is no overnight soaking to plan.
Aim for a texture that spreads easily under a spoon. Add the water gradually and taste before serving; lemons, tahini and canned chickpeas all vary.
Cook it at home
- Makes
- 4–6 portions to share
- Preparation
- 15 min
- Cooking
- 15 min
- Total time
- 30 min
Ingredients
- 480 g cooked chickpeas, drained weight; roughly 2 × 400 g tins, drained and rinsed
- 80 g tahini, stirred well
- 45 ml freshly squeezed lemon juice, plus more to taste
- 1 small garlic clove, finely grated
- ½ tsp fine salt, then adjust to taste
- 60–100 ml cold water, plus water for simmering
- ¼ tsp ground cumin, optional
- 15 ml olive oil, to finish
- A pinch of paprika, optional, to finish
Method
Soften the chickpeas
Put the drained chickpeas in a saucepan and cover with water. Bring to a gentle simmer and cook for about 15 minutes, until a chickpea crushes easily with a fork. Very firm chickpeas may need a little longer.
Drain and prepare
Drain well and let the chickpeas cool for a few minutes. Meanwhile, stir the tahini in its jar until any separated oil is mixed in, then weigh out 80 g.
Blend the base
Put the chickpeas, tahini, lemon juice, garlic, salt and optional cumin in a food processor. Add 60 ml cold water and blend for 2 minutes, stopping to scrape down the bowl.
Adjust the texture
Blend for another minute, adding the remaining water a tablespoon at a time as needed. Stop when the hummus is smooth and easy to spread. Taste and add a little more lemon or salt if needed.
Serve
Spoon into a shallow bowl and use the back of a spoon to make a few swirls. Drizzle with the olive oil and add the optional paprika. Serve with bread or sliced vegetables.
Build a small spread
Set out cucumber sticks, radishes, warm bread and a bowl of fattoush. Keep the hummus topping simple so the lemon and tahini remain easy to taste.
Ingredient note
Tahini is sesame paste, so this recipe contains sesame. Bread served alongside may contain gluten; check the label if choosing a gluten-free option.