Quick info

  • Servings: 4 people
  • Prep: 10 minutes
  • Tools: blender or food processor, spatula, bowl, measuring spoon, zester
  • Heads-up: if using jarred chickpeas, rinse them well to get rid of the canning liquid; add water a little at a time to dial in the creaminess

Ingredients

  • 250g (8.8 oz) cooked chickpeas
  • 1 lemon (juice and zest)
  • 1 garlic clove
  • 1 teaspoon cumin
  • 30g (1.1 oz) sesame seeds
  • 6ml (0.2 fl oz) seed oil or extra virgin olive oil (for the tahini)
  • 3 tablespoons extra virgin olive oil (2 in the hummus, 1 for drizzling on top)
  • 30–50ml (1.0–1.7 fl oz) cold water (add it a little at a time)
  • ½ level teaspoon fine salt (maybe 1 more pinch after tasting)
  • parsley, sweet paprika and chopped hazelnuts to garnish

Method

  1. Make the tahini. Blend 30g (1.1 oz) of sesame seeds (for a stronger flavor, toast them first) with 6ml (0.2 fl oz) of oil until you get a smooth, creamy paste. Set aside.

  2. Prep the base. In the blender jar, combine 250g (8.8 oz) of chickpeas, the juice and zest of 1 lemon (add them gradually), 1 garlic clove, 1 teaspoon of cumin, ½ level teaspoon of salt and 2 tablespoons of extra virgin olive oil.

  3. Blend and adjust the texture. Start blending, trickling in a little water (about 30–50ml / 1.0–1.7 fl oz) until you get a smooth, creamy consistency.

  4. Add the tahini. Add the tahini you made earlier and blend again to bring it all together. Taste and tweak salt or lemon if needed.

  5. Serve. Tip the hummus into a bowl, swoosh a spiral on top with the back of a spoon and finish with 1 tablespoon of oil, sweet paprika and chopped hazelnuts.

Add a pinch of chili for a spicy kick.