Sauce
Hummus
SauceOrigin: Lebanon
A smooth chickpea puree with sesame, lemon, garlic and oil.
Prep
15 min
Cook
—
Total time
15 min
Portions
6
Total weight
401 g
Per portion
66.8 g
Ingredients
Method
Prepare the chickpeas
- If using dried chickpeas, soak overnight and simmer until very soft (about 45–60 minutes), then drain, reserving a little cooking liquid.
- Canned chickpeas should be drained and rinsed; peel a few for extra smoothness if time allows.
Toast and grind the sesame
- Lightly toast the sesame seeds in a dry pan 2–3 minutes until fragrant.
- Cool, then grind to a paste with a spoon of oil or a splash of water (or use ready tahini-style paste).
Blend
- In a blender or food processor, combine the chickpeas, sesame paste, lemon juice, crushed garlic, salt and most of the water.
- Blend until as smooth as possible, scraping down the sides.
Finish
- Stream in the olive oil and remaining water until creamy and spoonable.
- Taste; adjust lemon and salt.
- Chill 20 minutes for flavours to settle, then serve.
Serving
Serve at room temperature with flatbread, raw vegetables, or as a plate base under meats and salads. Swirl with oil and a pinch of spice if liked.
Storage
Refrigerate in a covered container up to 4 days. Stir before serving; loosen with a splash of cold water if it firms.