Classic Hummus

Tags: #meal-prep #vegan #mediterranean Serving: 10 servings Total time: 15 minutes

A smooth, lemony chickpea–tahini spread that blends quickly, stores perfectly, and anchors a week of meals.

Ingredients

• 300 g cooked chickpeas, drained
• 100 g tahini
• 50 ml lemon juice
• 6 g garlic, minced
• 6 g fine sea salt
• 1 g ground cumin
• 80 ml ice water
• 15 ml extra-virgin olive oil, for serving
• 1 g sweet paprika, for serving (optional)
• 3 g parsley, chopped, for serving (optional)
• 2 g fine sea salt, to taste (optional)

Steps

1. Measure 80 ml ice water.
2. Drain chickpeas.
3. Rinse chickpeas.
4. Drain chickpeas again.
5. Add tahini to a food processor.
6. Add lemon juice to the processor.
7. Process 60 seconds until thickened.
8. Add garlic to the processor.
9. Add 6 g salt to the processor.
10. Add cumin to the processor.
11. Process 30 seconds to whip the base.
12. Add 60 ml ice water to the processor.
13. Process 30 seconds.
14. Add chickpeas to the processor.
15. Process 2 minutes until very smooth.
16. Scrape the bowl with a spatula.
17. Process 1 minute more.
18. Check texture for spreadability.
19. Add 20 ml ice water if thick.
20. Process 30 seconds.
21. Taste hummus.
22. Add up to 2 g additional salt if needed.
23. Transfer hummus to a 1-liter container.
24. Smooth the surface.
25. Drizzle 15 ml olive oil over hummus.
26. Dust paprika over oil (optional).
27. Sprinkle parsley over hummus (optional).
28. Cover the container.
29. Chill 30 minutes before serving.

Notes

• Yield and storage: Makes about 550 g hummus. Store chilled in an airtight container for 5–6 days. Cover the surface with a thin film of olive oil to slow oxidation. Freeze up to 2 months; thaw overnight in the refrigerator and stir before serving.
• Ultra-creamy from dried chickpeas: Use 130 g dried chickpeas. Soak 12 hours in 1,000 ml water with 1 g baking soda. Drain and rinse. Simmer in 1,200 ml fresh water with 2 g baking soda for 45–60 minutes until very tender. Drain to yield about 300 g cooked chickpeas; proceed with the recipe.