Classic Hummus

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soak chickpeas overnight, then simmer with baking soda until very soft. Keep only small bubbles breaking the surface and begin checking after 45 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

3. 3

   Whisk tahini with lemon, garlic and salt until thick. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Blend chickpeas while warm until nearly smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

5. 5

   Add tahini mixture and ice water; blend until airy. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

6. 6

   Plate with olive oil and cumin.

7. 7

   Taste immediately before serving and adjust salt or acidity carefully. Serve at once, or cover and refrigerate promptly if the method specifically allows holding.