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This is the Ottolenghi Tesk Kitchen’s hummus made with tinned chickpeas – confirmed creamy and dreamy.

Creamy dreamy hummus – serves 6

  • 2 x 400g tins chickpeas
  • a pinch of ground cumin
  • 120-150g tahini
  • 1 clove of garlic, crushed
  • 1½ tbsp lemon juice
  • 25g ice cubes
  • salt
  • good olive oil, to serve

Spread the chickpeas out between two tea towels and rub together for a few minutes to release the skins. Don’t press too hard or you will crush the chickpeas. Discard the skins.

Put the peeled chickpeas into a saucepan, cover with water and add 1 tsp of salt and the pinch of cumin. Simmer for 15 minutes or until soft.

Drain the chickpeas over a bowl and save the cooking water. Put the warm chickpeas into a food processor with 120g of tahini, the garlic, lemon juice, ice cubes, 2 tbsp of the reserved cooking water and a good pinch of salt. Blitz until smooth, then taste and add more tahini, garlic, lemon, salt and chickpea water to taste. We added a good bit of chickpea water to get the right consistency, it needs to be quite loose as it will thicken.

Spread the hummus in a shallow bowl and create a dip in the centre. Top with a generous glug of your best olive oil.

(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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