A creamy and flavorful hummus prepared in less than 10 minutes with no cooking required. This velvety chickpea spread is perfect as a dip, side dish, or the foundation of a mezze platter.
⏱️10 min
📊Easy
👥4 servings
🍽️Snack
quickbudget-friendlyvegetarianvegan
Ingredients
400 gcanned chickpeas
3 cuillères à soupetahini (sesame paste)
1 piècefresh lemon
1 goussegarlic
4 cuillères à soupecold water
0.5 cuillère à cafésalt
1 pincéepepper
2 cuillères à soupeolive oil
Instructions
1DRAIN AND RINSE THE CHICKPEAS: Pour the canned chickpeas into a fine-mesh strainer and rinse thoroughly under cold water for 30 seconds. This removes the canning liquid and creates a lighter texture. Shake the strainer gently to ensure they drain well.
2PREPARE THE AROMATICS: Squeeze the fresh lemon to obtain about 3 tablespoons of juice. Peel the garlic clove and cut it in half. Fresh juice adds acidity that enhances flavor and helps emulsify the paste. The garlic should be fresh for a powerful and pleasant aroma.
3BLEND THE INGREDIENTS: Place the drained chickpeas in a blender or food processor with the tahini, lemon juice, garlic, salt, and pepper. Pulse for 20-30 seconds to achieve a coarse texture. Then pour in the cold water and continue blending for 1 to 2 minutes, scraping down the sides with a spatula. The hummus should be creamy with a slight grainy texture.
4ADJUST THE CONSISTENCY: If the hummus is too thick, add cold water one tablespoon at a time, blending between each addition. You should achieve a smooth and airy cream that is neither too liquid nor too thick. Taste and adjust the seasoning with salt, pepper, or lemon juice according to your preference.
5PRESENT AND SERVE: Pour the hummus into a bowl or shallow serving dish. Create a slight well in the center with the back of a spoon, then pour olive oil generously over it. You can sprinkle with a little paprika or some toasted pine nuts for extra elegance. Serve immediately with warm pita bread or fresh vegetables.