Ingredients
Serves 6 as an appetiser or 4 as a main course.
- 500g of canned chickpeas (with the cooking liquid). You can also cook them yourself if you prefer.
- 5 heaping tablespoons of tahini.
- Juice of one whole lemon. Feel free to adjust the quantity. If you don't like lemony hummus, you can use the juice of just half a lemon.
- 4 tablespoons of good-quality olive oil.
- 2 tablespoons of sesame oil.
- 2 heaping tablespoons of ground cumin. This will give you a noticeable but not too strong cumin flavour. Feel free to adjust the quantity to your taste.
- 2 teaspoons of salt.
- 4 cloves of garlic. Adjust to your taste. 4 cloves will give you a noticeable garlic flavour, so if you are not a huge fan, use 3 or 2 cloves.
- Some fresh coriander for presentation. This is optional, but it really adds freshness to the hummus, and the green makes it look much better.
Preparation
The preparation is very easy: you just need to mix everything together.
Drain the chickpeas, making sure to reserve the cooking liquid. We will use it to adjust the texture of the hummus.
Put everything in a blender, with the chickpeas at the bottom and the spices on top.
Blend in short bursts, stirring occasionally, until you achieve a uniform mixture. Stop the blender frequently to check the texture, and add small amounts of the chickpea cooking liquid at a time until you reach the desired consistency. Hummus is quite dense, so use a low speed on your blender, otherwise the blades will just spin freely.
When everything is well mixed, transfer the hummus to a serving bowl and sprinkle with cumin and fresh coriander leaves if you have some.
You can keep it covered in the refrigerator for more than a week.