From the kitchen

Classic hummus with tahini

Name: Classic hummus with tahini
Prep time: 10 min
Total time: 15 min
Yield: 4–6 servings
Cuisine: Middle Eastern
Ingredients: 2 cans of chickpeas (± 480 g drained weight); 120 g Bayaz Tahin (stone-ground tahini), well stirred; Juice of 1 large lemon; 1–2 cloves of garlic; 1 tsp ground cumin; ½ tsp salt; 4–6 tbsp ice-cold water; Olive oil, paprika and fresh parsley to serve

15 min 4–6 servings

The secret of great hummus is not the chickpeas — it is the tahini. A generous amount of good stone-ground tahini gives hummus its silky texture and deep, nutty flavour. This is the classic recipe as it is made across the Middle East.

Preparation

Drain and rinse the chickpeas. Set a spoonful aside for garnish.
Blend the garlic with the lemon juice and let it stand for 5 minutes — this softens the raw garlic bite.
Add the tahini and blend until the mixture thickens and turns pale. This is the base of your hummus.
Add the chickpeas, cumin and salt. Blend for 2–3 minutes.
With the blender running, add ice-cold water one spoon at a time until the hummus is completely smooth and creamy.
Spread on a plate, make a swirl with the back of a spoon, and finish with olive oil, paprika, parsley and the reserved chickpeas.

Tip: For ultra-smooth hummus, simmer canned chickpeas for 10 minutes with a pinch of baking soda, then rinse — the skins come right off.

Made with Bayaz Tahin — Every recipe here is made with our stone-ground tahini from Amedi — 100% sesame, since 1948. View the product