60 g high-quality Tahini, well stirred
20 g Lemon juice
3 cloves garlic, peeled
Sprinkle cumin seeds (optional)
250 g (1 15 oz can) cooked chickpeas, drained
50 g ice-cold water (or more for smoother hummus)
Olive oil (for garnish)
Ensure the tahini is well stirred. It should be thick, but still pourable from the container. If it’s not pourable, you’ll need to add extra lemon juice or water to thin it out in the blender.
Set a blender over a scale and add the tahini, lemon juice, and a sprinkle of salt. Blitz until combined, while the blade is on toss in the 3 garlic cloves and a sprinkle of cumin seeds until chopped.
Set the blender back over the scale and add the cooked chickpeas and ice-cold water. Blend until the hummus has reached the desired consistency, about 1 min. For a smoother hummus, add another 20 g of ice-cold water and blend for a little longer.
Store hummus in the fridge. To serve, spoon onto a plate with a sprinkle of cayenne and paprika and a glug of olive oil.
Cherry tomatoes, sliced & salted
Dollop plain yogurt
Fresh dill, parsley, mint, or cilantro