Sauce

Hummus (Lebanon)

Name: Hummus (Lebanon)
Total time: 15 min
Yield: serves 4
Ingredients: 400 g Chickpeas; 2 tbsp Tahini; 1 Lemon; 1 clove Garlic; 3 tbsp Olive oil; a pinch Salt

Preparation time: 15 min
Servings: serves 4

Ingredients

serves 4

Chickpeas — to buy400 g
Tahini — to buy2 tbsp
Lemon — to buy1
Garlic — to buy1 clove
Olive oil — to buy3 tbsp
Salt — to buya pinch

Preparation

If starting from dried chickpeas, soak them for 12 hours in plenty of water, then simmer them for 45-60 minutes until very tender, almost falling apart: that's the secret to a truly creamy hummus. With canned chickpeas, just drain and rinse them, that works great too.
Blend the tahini with the lemon juice first for 1 minute, before adding the rest: this aerates and loosens it, for a smoother hummus.
Add the chickpeas, garlic and a pinch of salt, blend at length, scraping down the sides regularly, until you get a smooth, lump-free texture.
Add the olive oil, then a little ice-cold water bit by bit, blending between each addition, until you reach the creamy consistency you want.
Taste and adjust the salt and lemon, spread onto a plate, making a well in the centre with the back of a spoon, and serve with a drizzle of olive oil and flatbread.