Snacks
Middle Eastern
Middle EasternHummus
Creamy chickpea dip in three forms. Basic blitzes a tin in minutes, while Ultimate cooks dried chickpeas and skins them for the silkiest, restaurant-smooth result.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Better version
Tinned chickpeas simmered briefly with bicarb for a smoother dip, finished with good olive oil and cumin.
Per serving£0.65
Total cost£2.60
Time25 min
Ingredients for 4
- 400 g tinned chickpeas , drained
- ½ tsp bicarbonate of soda
- 60 g light tahini
- 1 clove garlic , crushed
- 1 lemon , juiced
- ½ tsp ground cumin
- 2 tbsp extra virgin olive oil , plus extra to serve
- salt , to taste
Method
- Simmer the chickpeas with the bicarbonate of soda in fresh water for 15 minutes, then drain.
- Rub the warm chickpeas in a tea towel to loosen some skins.
- Blitz the chickpeas with tahini, garlic, lemon juice and cumin until very smooth.
- Trickle in the olive oil with the motor running to emulsify.
- Season, then spread into a bowl and finish with a swirl of olive oil.
Equipment
The three ways, side by side
Budget
A tin of chickpeas blitzed with garlic, lemon and oil in five minutes.
Better
Tinned chickpeas simmered briefly with bicarb for a smoother dip, finished with good olive oil and cumin.
Ultimate
Dried chickpeas cooked and skinned, whipped with premium tahini, ice water and warm spices for a silky Levantine dip.
