Smooth hummus

After many attempts on smooth hummus, there it is.

instalamb-2.jpgThe essentials:

  1. pressure cooker;
  2. boil your chickpeas, don’t go for the canned ones;
  3. mix your tahini with water, lemon and garlic;

So, with no further due, you’ll need:

  • 250 grams raw chickpeas (this will give you around 3 cups of cooked chickpeas)
  • 1 tsp baking soda (bicarbonate)
  • 2-3 tbsp tahini
  • 1-2 tbsp water
  • juice of one lemon
  • 3-4 cloves of garlic
  • olive oil
  • salt
  • pepper
  • cumin


  1. soak you chickpeas overnight in water and sodium bicarbonate; this will help to soften the skins of the chickpeas, making it easier to absorb some of the soaking water and helping them to rehydrate and soften when cooked;
  2. drain your chickpeas and give them a good rise; make sure you really give them a good rinse; any bicarbonate residue will pretty much blow up in your pressure cooker (I was smart enough to add 1 tsp of bicarbonate while boiling!!!! and I pretty much ended up with chickpeas all over the kitchen); so yeah, give them a GOOD rinse;
  3. add the chickpeas in the pressure cooker with enough water and cook it for 30 minutes with some salt and cumin;
  4. in the meanwhile, prepare your tahini paste in a bowl;
  5. add the water and stir; the consistency will get really thick and pastey but don’t worry, keep on stirring until it gets smooth; add more water if necessary;
  6. add the lemon juice from a half a lemon into the tahini paste, a little bit of olive oil, crushed garlic cloves and some salt and mix well; the key here is the acidity form the lemon juice that will cut off the strong raw flavour from the garlic, therefore your hummus will taste balanced and not garlicy;
  7. when your chickpeas are cooked, add them warm to your blender with some of the liquid they’ve been boiling in; you want to use them warm since the chickpeas, like any other pulse, harden while cold, therefore won’t give you a smooth result in the end; that’s also why it is better to cook your own instead of going for canned chickpeas;
  8. the consistency you’re looking for is of a thick chickpea soup; remember, it will harden up when cooling, giving you that super smooth result;
  9. add the tahini sauce in;
  10. add the cumin, season to taste, add some more olive oil and lemon juice if needed;
  11. if you feel like something is missing taste wise, wait until it cools down and give it another taste;
  12. add the hummus to a serving plate, top it with olive oil, sesame seeds, chilli flakes and fresh coriander.

And that’s pretty much it! Best served with raw veggies or oven baked potatoes, flatbread or pita chips. Also, it is a good substitute for mayo or mustard. It can also be used to make deviled eggs with, or even in a potato mash!

Enjoy it,