Ingredients
Check off ingredients as you go
Serves 4
For the hummus
- 1 can chickpeas (or 250 g (1¼ cups) dried chickpeas, soaked in water overnight)
- 4 Tbsp tahini (pure sesame paste)
- Juice of 2 lemons
- 3 cloves garlic (confit or boiled)
- A drizzle of olive oil
- Salt
For the tahini sauce
- Hot green chili, chopped (optional)
- 3/4 glass (150 ml / ⅔ cup) cold water
- 3/4 glass (150 ml / ⅔ cup) tahini (pure sesame paste)
- Juice of 1 lemon (1/2 glass, about 100 ml / ⅓ cup + 1 Tbsp)
- 1 clove confit garlic or 1/2 tsp garlic powder
To serve
- 2 handfuls fresh cilantro (coriander), roughly chopped
- A generous pinch of sweet paprika
- Scallion (optional, for garnish)
This recipe is made up of the hummus itself, topped with a tahini sauce that adds a slightly creamy texture, and cilantro for freshness.
Drain the chickpeas, keeping about 1 ladleful of their liquid (or plain water) and 3 handfuls of chickpeas (for serving).
Put the chickpeas in the bowl of a food processor with the garlic, pure tahini, lemon juice and salt, and blend. Add a ladleful of the chickpea liquid and adjust until you get the consistency you like (some people prefer their hummus a little grainy, others smoother), then finish with a good drizzle of olive oil.
To make the tahini sauce, mix the lemon juice, sesame paste, water, confit garlic, green chili and salt in a small bowl.
Put the hummus in the center of a plate and make small circular motions with the back of a spoon to spread it out nicely, forming a slightly deeper well in the middle. Add the chickpeas you set aside, then the scallion in the middle, cover with tahini sauce, add a drizzle of olive oil, sprinkle with paprika and scatter with cilantro leaves.
This hummus is best enjoyed with a good warm pita.
Tips
I like to use confit garlic because you keep the garlic flavor with a milder edge than when it’s raw. If your garlic is really fresh, you can absolutely use raw garlic.