Hummus

- Serves 6
I thought I made good hummus until I came across this recipe at a Lebanese restaurant in Shanghai many years ago. It was light, creamy, nutty and so delicious, I couldn't stop myself from asking the chef for the recipe. It wasn't an easy task though - I had to go back to this restaurant and flirt with the chef multiple times before he finally gave in. The secret to this beautifully creamy recipe is freshly cooked chickpeas, quality tahini, and finally the slow addition of olive oil in a thin stream while your hummus is in the blender. You may increase the quantity of tahini as per your own taste buds (I personally like it with extra tahini). Finish with quality extra-virgin olive oil and serve at room temperature with crudités and pita bread.

Ingredients for Hummus

 1 cup dried chickpeas or 3 cups canned chickpeas
1/2 cup water or chickpea stock
1/2 teaspoon cumin powder
1/4 cup lemon juice
1/4 cup tahini paste 
50g light olive oil 
1 garlic clove, chopped
3/4 teaspoon salt
1/8 teaspoon sumac or paprika, for garnish
1 tablespoon extra virgin olive oil, for garnish

Recipe 
1. Wash and soak dry chickpeas overnight in 6 cups of water (you may use 3.5 cups of water if using a pressure cooker). 
2. Bring soaked chickpeas and water to a boil, reduce heat and cook until soft (cooking chickpeas may take about 90 minutes in a saucepan OR about 15 minutes in a pressure cooker). Once cooked, cool completely by placing in ice-cold water.
3. If using canned chickpeas, drain water, rinse with cold water and use. Blend together tahini, garlic, cold chickpeas, water/stock, lemon juice, salt and cumin powder until very smooth.
​4. While the blender is still running add olive oil in a thin stream until the hummus is smooth and creamy. Garnish with sumac and drizzle a tablespoon of extra-virgin olive oil. ​
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