Classic Tahini Hummus

Method

1. 1
   • tahini 240 g
   • lemon juice 1¼ dl

   Blend the tahini — In a food processor, combine the sesame paste and lemon juice. Blend for about a minute until the mixture looks pale, thick and slightly seized up.

   ⏱1 min
2. 2
   • garlic 2
   • ground cumin 1 tsp
   • salt to taste
   • chickpeas 400 g

   Season the hummus — Add the cooked, drained chickpeas, garlic, cumin and a generous pinch of salt. Blend again until well combined.

3. 3
   • water 1¼ dl
   • olive oil 2 tbsp

   Blend until creamy — With the processor running, slowly stream in the ice-cold water, followed by the olive oil, until the hummus turns light, smooth and creamy.

   ⏱2 min
4. 4
   • lemon juice 1¼ dl
   • salt to taste

   Adjust and spread — Taste and adjust the salt and lemon juice as needed. Spread onto a plate, swirling a well in the center.

5. 5
   • olive oil 2 tbsp
   • smoked paprika 1 tsp
   • fresh parsley 1 tbsp
   • pita bread 1

   Garnish and serve — Drizzle generously with olive oil, sprinkle with smoked paprika and chopped parsley, and serve with warm pita bread.