Hummus

• chickpeas, cooked or canned400g
• tahinigood quality4 tbsp
• lemon, juiced1 piece
• garlic2 clove
• cumin½ tsp
• olive oilplus more for drizzling3 tbsp
• paprikafor dusting¼ tsp
• saltto taste½ tsp
• baking soda (optional)for skin removal step½ tsp

Method

1. 1

   Drain chickpeas, reserving the cooking liquid (or aquafaba from the can).

2. 2

   For ultra-smooth hummus, simmer canned chickpeas with a pinch of baking soda for 15 min until skins float; rinse.

   Skipping this is the #1 reason home hummus is gritty.

3. 3

   Process tahini and lemon juice for 1 minute until pale and creamy.

   This whip is what gives the silky body.

4. 4

   Add garlic, cumin, salt, and chickpeas; process while drizzling in olive oil.

5. 5

   Loosen with 2–4 tablespoons of reserved liquid until it's the consistency of thick yogurt.

6. 6

   Spread on a wide plate, swirl, drizzle with olive oil, and dust with paprika.

Per serving

280

kcal

10g

protein

25g

carbs

16g

fat