A long-term favourite for picking up from the deli counter, there are as many recipes for hummus as there are chickpeas in a sack, but we make no apology for stating that this recipe is the best! The reason for the variety in recipes is that hummus is a staple in most of the countries surrounding the eastern Mediterranean and into the Middle East, all of which have their own little foibles when it comes to seasoning the hummus. Our take is based on the Israeli version, which is always served with a blob of harissa-style hot sauce in the middle – this procedure is highly recommended. Tinned chickpeas are far and away the easiest (and fortunately the best) to use for the recipe.
01.
Ingredients
2 tins chickpeas
1tbs olive oil
1tbs tahini paste, available from our Borough Market shop
1tsp garlic powder or granules
1tbs lemon juice
salt and pepper
1tsp ground cumin
½ tsp cayenne pepper
02.
Method
- Drain the chickpeas and place in a blender together with the other dry ingredients and the tahini.
- Whizz together, and while it is whizzing, pour in the olive oil then the lemon juice. The consistency of tinned chickpeas varies quite a lot, some come out drier than others, so you may need to add a splash of water (or more lemon juice).
- You will need to blend the hummus for five minutes or so. Check the hummus for seasoning, and it is ready to serve. It will keep in the fridge for a couple of days, so hummus is great to make in advance for a lunchbox or tomorrow’s sundowner snack.
