Classic Hummus

• 總時間: 3 minutes

食材

250g dried chickpeas

110g tahini

60g ice cubes

50ml lemon juice

1 tsp salt

1/2 tsp baking soda

COOKING

1. Place the dried chickpeas in a bowl and cover completely with water. Soak for 8–12 hours or overnight.

2. Rinse the chickpeas, then place them in a pot with the baking soda. Add enough water to cover them by about 5 cm.

3. Turn the heat up and bring to a boil. When foam starts to form, stir it back into the pot, then lower to medium heat.

4. Cook for 30 minutes, give them a stir, then cover and let cook for another 30–60 minutes over medium heat.

5. The chickpeas are ready when they are super soft and almost melting. You should be able to mash them very easily, and the skins should have dissolved. Let any excess water evaporate.

6. Transfer the cooked chickpeas to a plate and let them cool completely to room temperature. (You can freeze them at this stage and defrost whenever you want to make hummus.)

步驟

Add the cooked chickpeas to a food processor or blender and blend for 3–4 minutes, scraping down the sides as needed, until you get a very smooth paste. If it still feels grainy, blend longer.

Add the ice cubes and blend again until creamy.

Then add the tahini and mix well. Once fully incorporated, add the lemon juice. Adjust acidity and texture to your liking by adding more lemon juice or more ice. Taste and adjust seasoning — salt, black pepper, etc.

And it’s ready! Store in the fridge for up to a week.

Note: In the West, hummus is often pre-seasoned with cumin, but in the Middle East it’s traditionally seasoned at the table — with cumin, paprika, or any spices you like — and always finished with a drizzle of good olive oil.