I adore hummus. The versions are endless, especially today when everybody eats hummus, but there is one, that will never be beaten – the classic. The mother of all hummus.
1.5 tbsp tahini
230 g drained chickpeas (reserve some liquid)
2 medium garlic cloves, squeezed through a garlic press
1/5 tsp cumin powder
1 tbsp organic lemon zest, finely grated
20 ml extra virgin olive oil
20-50 ml reserved liquid from chickpeas
sea salt to taste
freshly ground pepper to taste
In a blender, place tahini, chickpeas, garlic, cumin, lemon juice, canned bean liquid, oil, a pinch of salt and pepper and process until you have a creamy mass. Add a touch of water as you process until it has reached the consistency you desire.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s