Ultra-Creamy Homemade Hummus

Method

1. For the creamiest result, simmer the chickpeas in fresh water with the bicarbonate of soda for 10 minutes until very soft, then drain. (Skip this if you're in a hurry — it still works.)
2. In a food processor, blend the tahini, lemon juice, garlic, cumin and salt for 1 minute until pale and thick. With the motor running, add 4 tbsp ice-cold water — it will turn fluffy and white.
3. Add the chickpeas and blend for 3–4 full minutes, scraping down the sides, until completely smooth. Add more cold water a spoon at a time until it's the texture of thick yoghurt.
4. Taste — add more lemon, salt or cumin as you like. Spread onto a plate, make a swirl with the back of a spoon, and pour over olive oil, paprika and parsley.

Nutrition (per serving, approx.)

Values are estimates and will vary with brands and portion sizes.

Tags: hummus chickpea dip tahini snack no-cook