Humus

Ingredients

• 400 gchickpeas — cooked
• 3 tbsptahini
• 2 clovesgarlic
• lemonjuiced
• 1 tspcumin
• to finisholive oil
• to tastefine sea salt

Method

1. Start by preparing the chickpeas. If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, ensure they have been soaked overnight and cooked until tender. The chickpeas should be soft enough to crush easily between your fingers.
2. Place the chickpeas in a food processor or a large mortar and pestle. Add 3 tablespoons of tahini to the chickpeas. Blend or pound the mixture until it becomes smooth and creamy, scraping down the sides of the processor or bowl as needed. The texture should be thick but not grainy.
3. Slowly incorporate the juice of one lemon into the chickpea mixture. Add it gradually while continuing to blend or mix, allowing the acid to balance the creaminess of the tahini. The mixture should become slightly lighter in color and more fluid.
4. Peel and finely chop 2 cloves of garlic. Add the garlic and 1 teaspoon of cumin to the mixture. Blend again until the garlic is fully integrated, and the aroma of cumin is noticeable. Taste the humus on a piece of bread to assess the flavor balance.
5. Season the humus with fine sea salt to taste. Start with a small amount and gradually increase until the flavors are well-rounded and to your liking. The salt should enhance the nutty and tangy flavors without overpowering them.
6. Transfer the humus to a serving bowl. Drizzle generously with olive oil, allowing it to pool slightly on the surface. This adds richness and a glossy finish.
7. Let the humus rest for a few minutes to allow the flavors to meld. Serve it cool, accompanied by fresh bread or vegetables for dipping. The humus should be smooth, with a balanced taste of tahini, lemon, and garlic.