- 1 can of dried chickpeas, soaked for a few hours then drained
- 4 garlic cloves, crushed
- 2/3 cup of lemon juice (fresh is best)
- 8 tablespoons of tahini paste
- ½ teaspoon salt
- Olive oil, to taste
Ah, hummus – the humble chickpea dip that's both universally adored and the subject of hotly contested debate when it comes to a) its origin, and b) who’s mother/grandmother/friend makes it best.
Become part of argument B with this much-too-easy recipe. Combine ingredients according to exact measurements, scoop into a bowl, add your dippers of choice on the side, and you cannot. Go. Wrong.
Side note: ‘Hummus’ translates to ‘chickpeas’, so if we are going to get technical here, this recipe is for hummus bi tahini (hummus with tahini) – the original and the best. Pea/beetroot/avocado variations, step aside.
Prepare your ingredients. Grab your chickpeas and add them to your food processor (taking out a couple to use as a garnish later on), then blitz for 10 seconds so they start to break up.
Add garlic, salt and tahini paste and blitz again for 30 seconds.
While the processor is still going, slowly add the lemon juice and run until its all well combined.
We interrupt the method at this point for an important intermission: the taste test. Feel free to add more lemon juice and salt if your taste buds demand it. If the taste is a bit too strong and the texture not as smooth as you’d like, turn the processor on again and add a small drizzle of olive oil (we won’t look).
Turn the processor off and scoop the hummus into your serving bowl. Make a small well in the centre and add a drizzle of oil and the reserved chickpeas, because everything looks fancier with a garnish.
Serve with pita chips/flat bread/celery/carrot sticks on the side and dive in.