Classic Hummus

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain and rinse the chickpeas thoroughly under cold water.

   Ca. 1 min.

2. 2

   For extra smooth hummus, gently rub the chickpeas between your hands to remove some of the skins, then discard the skins.

   Ca. 5 min.

   Kokkens note: This step is optional but highly recommended for the creamiest texture.

3. 3

   In a food processor, combine the tahini and lemon juice.

4. 4

   Process for 1-2 minutes until the mixture is light and creamy, scraping down the sides as needed.

   Ca. 2 min.

   Kokkens note: This helps to emulsify the tahini and lemon juice, making the hummus lighter.

5. 5

   Add the minced garlic, ground cumin, and salt to the food processor.

6. 6

   Add the drained chickpeas to the food processor.

7. 7

   With the food processor running, slowly drizzle in the ice water until the hummus reaches your desired consistency.

   Ca. 3 min.

   Kokkens note: The ice water helps to create a lighter, fluffier texture. Add more or less as needed.

8. 8

   Continue processing for 3-5 minutes, scraping down the sides occasionally, until the hummus is completely smooth and creamy.

   Ca. 5 min.

   Kokkens note: Don't rush this step; longer processing time results in smoother hummus.

9. 9

   Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.

10. 10

    Transfer the hummus to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

    Ca. 30 min.

11. 11

    Before serving, create a well in the center of the hummus, drizzle with olive oil, and sprinkle with paprika.

    Ca. 1 min.

    Kokkens note: Serve with warm pita bread, fresh vegetables, or as a spread in sandwiches.