Hummus has become a staple dip for everything from warm pita bread and fresh vegetables to quick evening snacks, but store-bought tubs often contain preservatives. A high-speed mixer grinder is more than capable of breaking down dense chickpeas and rich sesame paste into an equally smooth spread in just a few minutes.
Ingredients: 1 cup boiled chickpeas (drained) 2 tablespoons tahini 2 garlic cloves, peeled 3 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil (plus extra for garnish) 2 to 3 tablespoons ice cold water 1/2 teaspoon cumin powder 1/2 teaspoon salt A pinch of paprika or red chilli powder for garnish
Place the tahini, garlic cloves, lemon juice, and one tablespoon of olive oil into your mixer grinder jar, then pulse for thirty seconds until pale and emulsified.
Add the boiled chickpeas, cumin powder, and salt to the jar on top of the whipped liquid base.
Blend on medium speed while trickling in the ice cold water through the lid opening until the mixture turns completely smooth and light.
Spoon the hummus into a shallow bowl, make a well in the centre with the back of a spoon, and finish with a drizzle of extra virgin olive oil and a dusting of paprika.