Hummus with tahini

Name: Hummus with tahini
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Cuisine: Levantine
Ingredients: 2 cups chickpeas; 1/2 teaspoon baking soda; 1/2 cup Tahini; 1/4 cup lemon juice; 2 cloves garlic; 4 cubes ice; 1 teaspoon salt; 2 tablespoons Olive oil, paprika and chickpeas, for the top

Boiled chickpeas mashed with tahini and lemon until silky smooth — the undisputed king of appetizers.

Vegan

Cooking time: 1 hr 30 min
Hands-on time: 20 min
Free time: 1 hr
Difficulty: Easy
Cuisine: Levantine
Calories: 360
Contains: Sesame

Hummus may seem like the simplest dish on the table, but it's the first thing that judges a restaurant or home. The secret to silky smoothness isn't an expensive appliance, but rather chickpeas cooked until mushy, good tahini, and ice cubes while blending.

Before you start

the night beforeSoak the chickpeas in plenty of water for 12 hours — there is no real shortcut to this step.

Ingredients

6people

Amounts follow the number of people

To prepare hummus with tahini

2 cups chickpeas — Soaked since the night before
1/2 teaspoon baking soda — Measured accurately; check the date
1/2 cup Tahini — Stir well before measuring
1/4 cup lemon juice — fresh
2 cloves garlic — Washed and prepared as per the steps
4 cubes ice — Measured and prepared before starting
1 teaspoon salt — to taste
2 tablespoons Olive oil, paprika and chickpeas, for the top — For serving

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Equipment

Pot for boiling — Plenty of water, skimming the foam as it rises.
Food processor — Complete smoothness will not come from mashing, and an ordinary blender jams.

Method

Boil the soaked chickpeas with bicarbonate in plenty of water, skimming off any foam.
1 hrYou can walk away
You’ll know it’s ready when
The chickpea crushes between your fingers without resistance — softer than you think is enough.
Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.
Keep a handful of chickpeas for the topping and a cup of the cooking water, and strain out the rest.
8 min
You’ll know it’s ready when
The chickpeas are drained, with the cup of cooking water and a handful set aside.
Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.
Blend the hot chickpeas in a food processor with the tahini, lemon, garlic, salt, and ice cubes until completely smooth.
4 min
You’ll know it’s ready when
A light, creamy, shiny consistency — add some of the boiling water if it is too thick.
Tip: Adding ice while whipping is the secret to the pale color and airy texture.
Spread it in a dish with the back of a spoon in a circular motion, and garnish with chickpeas, olive oil, and paprika.
5 min
You’ll know it’s ready when
The ingredients are spread in an even, tidy layer.
Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.