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Silky hummus drizzled with olive oil, served with pitta bread
Silky smooth chickpea purée topped with fresh olive oil and a sprinkle of paprika.

Authentic hummus

Author: Flavelo
Recipes Sauces and Gravies
Hummus is more than just a purée: it is a creamy emulsion of chickpeas and sesame paste (tahini). The secret to perfect hummus is removing the chickpea skins (or cooking them very thoroughly) and using ice-cold water when blending, which makes the cream incredibly fluffy and light. Healthy, protein-rich, and full of flavour.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 25 mins
🍽️ Servings 5 servings
🔥 Calories 350 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Food processor or stick blender
  • Saucepan (if using dried chickpeas)

Allergen Information

⚠️ Sesame

Instructions

1 ✓

If using dried peas: soak overnight, then cook until butter-soft (approx. 1 hour). If using tinned: rinse well.

Tip: Add a pinch of bicarbonate of soda to the cooking water; this helps break down the skin fibers, resulting in a much creamier texture.
2 ✓

Place the cooked peas, tahini, garlic, lemon juice, and spices into the food processor.

Tip: The acidity of the lemon juice 'lightens' the tahini and helps round out the flavours.
3 ✓

Start the machine and slowly drizzle in the olive oil and ice-cold water until you reach the desired fluffy consistency.

Tip: Ice-cold water helps stabilize the emulsion and cream the fats (tahini, oil), giving the hummus a light texture.
4 ✓

Taste and add more salt if needed. Serve drizzled with olive oil and dusted with paprika.

Tip: Let it rest in the fridge for a bit to allow the flavours to meld.

Recipe FAQ

Can I use tinned chickpeas?
Yes, it's even faster. Just rinse them thoroughly!
Why is the hummus bitter?
The tahini might have been rancid, or too much lemon pith got in. It's also worth removing the germ from the garlic.

Ingredients

  • 250 g Dried chickpeas (or 500g tinned)
  • 100 g Tahini (sesame paste)
  • 2 cloves Garlic
  • 1 pc Lemon juice
  • 50 ml Olive oil
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 50 ml Ice-cold water