Quick Hummus Bowl

Extra-smooth hummus made quickly from warm canned chickpeas, creamy tahini, lemon and ice water.

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Whipping tahini with lemon first creates a pale emulsion. Warm chickpeas blend more smoothly, while ice water loosens the puree without making it oily or heavy.

Ingredients

• 800 g Canned chickpeas (drained weight about 480 g, rinsed)
• 160 g Tahini (well stirred)
• 80 ml Fresh lemon juice
• 1 Garlic clove (finely grated)
• 1 tsp Fine salt (plus more to taste)
• 0.75 tsp Ground cumin
• 100 ml Ice-cold water (approximately)
• 3 tbsp Extra-virgin olive oil (to serve)
• 0.5 tsp Sweet paprika (to serve)
• 10 g Fresh parsley (chopped)
• 6 Arabic pita (warmed, to serve)

Step-by-step method

1. Put rinsed chickpeas in a saucepan, cover with water and simmer for 5 minutes. Drain well; warming softens the chickpeas and helps produce a smoother puree.
2. In a food processor blend tahini, lemon juice, garlic and salt for 1 minute. Scrape the bowl, then blend again until pale, thick and creamy.
3. Add warm chickpeas and cumin. Process for 2 to 3 minutes, stopping twice to scrape all coarse mixture from the sides and base.
4. With the processor running, add ice water one tablespoon at a time until the hummus becomes lighter and forms smooth waves. It firms slightly after resting.
5. Taste with a piece of pita rather than from the spoon alone. Adjust salt or lemon gradually; if tahini tastes bitter, extra lemon usually balances it better than oil.
6. Spoon into a shallow bowl, cover and rest for 10 minutes so bubbles settle and flavours combine. Keep chilled if holding longer.
7. Make a well with the back of a spoon, add olive oil, paprika and parsley, and serve with warm pita. Refrigerate leftovers promptly and use within 3 days.