Velvety Hummus

Homemade hummus is simple and delicious, but it can sometimes turn out a little dense.
This version is light, creamy, and irresistibly smooth - just like the pros make it. It takes a little care and a few ice cubes, but only 10–15 minutes if you have cooked chickpeas on hand. The result will impress even the most experienced hummus enthusiasts.

This velvety hummus recipe comes from Claus Meyer, a self-taught Danish TV chef and cookbook author.

400 g cooked chickpeas (canned or home-cooked)
175 ml cooking water / chickpea liquid
1½ tsp whole cumin seeds
100 g tahini
50 ml olive oil
75 ml lemon juice
2 small garlic cloves
4 ice cubes

For serving:
Toasted sesame seeds
1 tsp whole cumin seeds, toasted
A drizzle of olive oil

Toast the cumin:
Heat the cumin seeds in a dry pan for about a minute, until fragrant. Crush them in a mortar or with the back of a knife.

Prepare the tahini sauce:
Combine the tahini, chickpea cooking water, olive oil, and lemon juice in a food processor or tall jug for a hand blender. Blend until completely smooth. Pour the mixture into a measuring jug or similar - no need to clean the processor yet.

Make the hummus:
Add the chickpeas to the food processor along with the ice cubes, finely grated garlic, and the toasted, crushed cumin. Start the processor and slowly pour in the tahini sauce. Blend until the hummus is completely smooth and creamy and the ice cubes have melted - this takes at least 3–4 minutes. Season with salt, pepper, and more lemon juice if desired.

Serve:
Spoon into a bowl and top with toasted sesame seeds, toasted cumin, and a generous drizzle of olive oil.

TIP! Soft, tender chickpeas are essential for this recipe. For the creamiest result, start with canned, brik, or jarred chickpeas - but home-cooked chickpeas will taste even better. If cooking your own, make sure they are completely tender. This takes around 1½ hours; check by tasting or mashing a chickpea.

Enjoy!