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

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.
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).

In a blender or food processor, combine chickpeas, sesame paste, lemon juice, crushed garlic, salt and most of the water. Blend until as smooth as possible, scraping down the sides.
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.

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.

Refrigerate in a covered container up to 4 days. Stir before serving; loosen with a splash of cold water if it firms.