Snacks
Hummus from canned chickpeas
Homemade hummus from canned chickpeas takes fifteen minutes and beats most shop-bought tubs. No soaking and no long simmering: just open the cans and blend the chickpeas with tahini, lemon juice, garlic and ice-cold water. The ice water is what makes it pale and fluffy. Tahini, a sesame paste, gives the nutty depth hummus is known for, so do not leave it out. Serve with flatbreads and vegetables, or spread it on bread instead of butter.
Method
Tap a step to mark it done.
Drain and rinse the chickpeas. For extra-smooth hummus, rub them between your palms in a bowl of water to loosen some of the skins, then pour off the water and floating skins.
Put the tahini, lemon juice and garlic in a food processor or blender and blend for 1 minute until thick and pale.
Add the chickpeas, half a teaspoon of cumin and salt. Blend for 2 to 3 minutes, scraping down the sides.
With the motor running, add the ice water a tablespoon at a time until the hummus is smooth and creamy. Blend for another 1 to 2 minutes.
Taste and adjust with salt, lemon or cumin.
Spread in a shallow bowl, make a swirl with the back of a spoon, pour in olive oil and sprinkle with paprika and parsley.
Tips for success
- Blend for longer than seems necessary. Hummus turns fluffy after 4 to 5 minutes in total.
- If your tahini is bitter, try another brand; its quality shapes the flavour.
- Too thick? Add more ice water. Too thin? Blend in a few more chickpeas.
- Warming the chickpeas in water for 5 minutes gives an especially silky result.
Serving and storage
Serve with warm flatbread, pitta, lavash or vegetable sticks, or use as a sandwich spread. Top with whole chickpeas, pine nuts or spiced minced meat.
Keeps in a sealed jar in the fridge for 4 to 5 days. A thin layer of olive oil on top stops it drying out.
Variations
- Beetroot hummus: blend in a small cooked beetroot for a vivid pink dip.
- Add 50 g sun-dried tomatoes and a pinch of smoked paprika.
- Green hummus: blend in a handful of parsley and coriander.
Calories and macros
Per serving (about 115 g):
Per 100 g: 207 kcal, P 7, F 12.4, C 18.5. An estimate based on average ingredient values. Your daily calories ›
