Creamy Hummus

Ingredients

• 400 gchickpeas — cooked
• 4 tbsptahini
• 2 clovesgarlic
• 60 mllemon juice
• to finishpaprika
• to tastefine sea salt

Method

1. Begin by draining and rinsing 400 g of chickpeas thoroughly under cold water. This helps remove excess starch and any canned taste, ensuring a smoother texture. Transfer the chickpeas to a food processor or a large mortar and pestle, depending on your preference for blending or pounding.
2. Add 4 tbsp of tahini to the chickpeas. Blend or pound the mixture until it becomes a thick, smooth paste. The texture should be creamy, with no visible chunks of chickpeas remaining. This is crucial for achieving the signature creaminess of hummus.
3. Slowly incorporate 60 ml of lemon juice into the chickpea-tahini mixture. Add it gradually while continuing to blend or pound, allowing the acid to emulsify with the tahini, which will lighten the color and enhance the flavor.
4. Peel and crush 2 cloves of garlic, then add them to the mixture. Blend or pound until the garlic is fully integrated, ensuring no large pieces remain. Taste the hummus on a piece of bread to gauge the balance of flavors.
5. Season the hummus with fine sea salt to taste. Start with a small amount, blending or pounding it in, and adjust as needed. The salt should enhance the flavors without overpowering them.
6. Allow the hummus to rest briefly at room temperature. This resting period lets the flavors meld together, resulting in a more harmonious taste.
7. Transfer the hummus to a serving bowl and smooth the top with the back of a spoon. Finish with a light sprinkle of paprika for color and a hint of smokiness. Serve the hummus cool, as part of a mezze spread, ready for sharing.