Hummus

Ingredients

• 400 g Chickpeas
• 80 ml Tahini
• 1 pcs Lemon
• 1 pcs Garlic
• 3 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 0.25 tsp Ground Cumin
• 1 tbsp Parsley
• 0.5 tsp Sumac

Method

1. Place {chickpeas} in a small saucepan with water over medium heat, add {kosher_salt}, and simmer until very soft and the skins loosen, stirring once or twice, so the purée blends silkier.
2. Drain and rinse {chickpeas}, then rub away as many skins as practical while they are still warm; this extra step gives {hummus} a smoother finish.
3. In a food processor, blend {tahini}, {lemon}, {garlic}, {olive_oil}, {kosher_salt}, and {ground_cumin} over low speed, adding cold water gradually until the mixture turns pale, fluffy, and pourable; add the water slowly so {tahini} does not seize.
4. Add warm {chickpeas} to the processor and blend on high until completely smooth, scraping down as needed and loosening with cold water until the texture is creamy and holds a soft swoop; taste and adjust with more {kosher_salt} or {lemon}.
5. Spoon {hummus} into a shallow bowl, make a well, drizzle with {olive_oil}, and finish with {parsley} and {sumac} for freshness and contrast.