🧄 Creamy Hummus

A silky dip of chickpeas and tahini, kissed by lemon and garlic — smooth comfort in every spoonful.

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📝 Ingredients (serves 4–6)

• 1 clove garlic (approx. 4 g)

• 400 g cooked or canned chickpeas (drained weight)

• Freshly squeezed juice of 1 lemon

• 20 g tahini (approx. 1 tbsp - well stirred)

• 10 g extra virgin olive oil

• 20 g cold water or chickpeas water in case of canned (adjust texture as needed)

• 2 g salt (adjust to your taste)

• 1.5 g ground cumin (optional)

For garnish (optional):

• 10 g extra virgin olive oil

• 1 pinch paprika or za’atar

• 1 tbsp whole chickpeas (from the mix)

• A few parsley leaves, chopped (about 2 g)

🍳 Instructions

1. Blend garlic and lemon first

• Add the garlic and lemon juice to a food processor.

• Blend for 1 minute. Let sit 5 minutes so the garlic softens in acidity.

2. Add tahini and whip until thick

• Add tahini and blend until pale and creamy.

• Scrape down the sides as needed to keep it smooth.

3. Add chickpeas, spices, and liquids

• Add chickpeas, salt, and cumin.

• Blend while gradually adding the olive oil and cold water.

• Continue blending for 2–3 minutes until creamy and smooth.

4. Adjust the texture

• If too thick, add more cold water little by little.

• Taste and adjust lemon or salt to your liking.

5. Serve and garnish

• Spoon into a shallow dish.

• Drizzle with olive oil, sprinkle paprika, and finish with whole chickpeas and parsley.

🌿 Kuisit Tip

For an ultra-smooth finish, soak your canned chickpeas in hot water with ½ tsp baking soda for 10 minutes, then rinse and peel. It takes time, but your hummus will feel like velvet on the tongue.