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
Ultimate version
Dried chickpeas cooked and skinned, whipped with premium tahini, ice water and warm spices for a silky Levantine dip.
Per serving£1.13
Total cost£4.50
Time1 hr 45 min
Ingredients for 4
- Hummus
- 200 g dried chickpeas , soaked overnight
- 1 tsp bicarbonate of soda
- 120 g premium Lebanese tahini
- 2 cloves garlic , grated
- 2 lemon , juiced
- 4 tbsp iced water
- To serve
- 2 tbsp estate extra virgin olive oil , to serve
- ½ tsp Aleppo pepper , to serve
- 1 tbsp pine nuts , toasted, to serve
- sea salt , to taste
Method
- Drain the soaked chickpeas, then cook in fresh water with the bicarbonate of soda for 60 to 75 minutes until very soft and falling apart.
- Skim off the foam and loose skins, drain and let cool slightly.
- Blitz the warm chickpeas with the tahini, garlic and lemon juice for a full 3 minutes.
- With the motor running, drizzle in the iced water until the hummus turns pale and whipped.
- Season with sea salt and spread into a wide bowl, making a well with the back of a spoon.
- Pour over the olive oil and scatter with Aleppo pepper and toasted pine nuts.
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.
