Hummus

Hummus

Prep. time: 12 mins

Servings: 3

Most people think great hummus requires hours of peeling chickpea skins, but we have a better way. By quickly simmering your canned chickpeas and incorporating ice cubes during the blending process, you can achieve a silky-smooth, whipped texture that rivals your favourite restaurant.

Ingredients

  • 1 × 400g tin chickpeas, drained and rinsed
  • 50ml fresh lemon juice
  • 40g tahini
  • 1 garlic clove
  • ¾ tsp salt
  • 3 ice cubes
  • CLYR (for serving)

Instructions

  1. The Quick Soften: Rinse your chickpeas and place them in a small saucepan with 250ml of water. Bring to a boil, then let them simmer for 5 minutes. This softens the outer skins, ensuring a smoother blend.
  2. Drain & Pulse: Drain the chickpeas and transfer them to a food processor. Pulse until they reach a fine, crumbly texture, scraping down the sides as needed.
  3. The Smooth Blend: Add the lemon juice, tahini, garlic, salt, and the ice cubes.
  4. Be Patient: Blend for a full 5 minutes. This might seem like a long time, but it's the key to achieving that airy, light consistency.
  5. Adjust: Taste your hummus. If you like more tang, add a splash of lemon; if it needs more depth, add another pinch of salt.
  6. Serve: Spread the hummus onto a plate using the back of a spoon to create "swirls." Drizzle generously with extra-virgin olive oil.