- Servings4 to 6 servings
- Prep20 min
- Resting30 min
- DifficultyEasy
Truly smooth hummus comes down to two moves: make the tahini sauce ahead and let it chill, then blend the chickpeas while still boiling hot. That contrast in temperature gives a texture you cannot get any other way.
Ingredients
- 100 ml tahini
- 2 limes
- 4 to 6 cloves of garlic
- 500 g cooked chickpeas
- 100 ml extra virgin olive oil
- 1 tsp sea salt
- ¼ tsp ground cumin
- Chilli powder
Preparation
Blend the tahini, a little water, 4 cloves of garlic and the juice of the 2 limes for 5 minutes. The sauce should not be too thick — add a little water if needed. Chill in the fridge.
If you cooked the chickpeas yourself, put them into the food processor while still very hot, almost boiling. Add the salt, olive oil and the chilled tahini sauce. Blend for a few minutes until you have a fairly smooth paste.
Adjust the salt, add the ground cumin and blend for another 2 minutes.
Transfer to glass jars and cover with a layer of olive oil, which keeps it better.
To serve, decorate with chilli powder, a few cumin seeds and black sesame.
