How to make silky hummus at home

Restaurant style hummus with pantry staples and the small tricks that change everything.

Good hummus is light, nutty and spoonable, not chalky paste. The difference is technique: tahini first, ice water last, and patience in the blender.

Ingredients (about 4 as a starter)

• 1 tin chickpeas (keep the liquid) or 250g cooked chickpeas
• 3-4 tbsp pure tahini
• Juice of 1 lemon
• 1 small garlic clove
• ½ tsp salt, ice water to loosen
• Olive oil and sumac to finish

Method

1. Blitz garlic, lemon and salt.
2. Add tahini and blend until it lightens.
3. Add chickpeas; blend longer than you think.
4. Stream in ice water until silky.
5. Taste, more lemon for brightness, salt for depth.
6. Plate with a swirl of oil and sumac. Warm pitta on the side.

Want the full family set? See our cookbook or Cook at Home pantry picks.