Yes, the title says it all: Today, I made the best Hummus I have ever made in my life! I finally did it – smooth and silky with just the right touch of garlic and tahini, this Ottolenghi inspired Hummus recipe hits all the right spots! To save time, I used canned chickpeas – so with a food-processor or a hand blender you get your hummus on the table in no time – and here we go:
240g of canned chickpeas (you don’t have to peel the chickpeas)
1/4 teaspoon of natron
3 tablespoons of lemon juice
2 medium sized cloves of garlic, pressed
1/2 teaspoon of salt
60ml of (ice-)cold water
Drain and rinse the chickpeas. Blend your chickpeas with the natron, add the lemon juice, the tahini, the garlic and the salt and blend for 2-3 minutes. Slowly add your water while blending, or, if you work with a food processor, add a third of the water, blend for 20 seconds, and repeat until you blended in all the water. If necessary, salt to taste – decorate with a couple of chickpeas and some parsley – and enjoy!