cook.

Hummus

Name: Hummus
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 100 g dried chickpeas, soaked overnight (or 1 tin drained); 3 tbsp tahini; 2 tbsp lemon juice (add gradually); 1 small garlic clove, crushed; 0.5 tsp salt; 80 ml cold milk or iced water

حمص — chickpea, tahini and lemon dip. Lebanese recipe on the hob or in the Instant Pot, with quantities that scale to your servings.

Ingredients

100 g dried chickpeas, soaked overnight (or 1 tin drained)

3 tbsp tahini

2 tbsp lemon juice (add gradually)

1 small garlic clove, crushed

0.5 tsp salt

80 ml cold milk or iced water

Method

Drain the soaked chickpeas, cover with fresh water and simmer for 50-60 minutes until they crush easily between fingers. Drain. (Skip if using tinned.)

Tip the chickpeas into a food processor. Process to a paste.

Add the tahini, lemon juice, garlic and salt. Process again.

With the motor running, drizzle in the cold milk until the hummus turns pale, fluffy and smooth - at least 2 minutes of running.

Taste. Adjust salt or lemon. Spread on a plate, swirl with a spoon, drizzle with olive oil and dust with paprika.