Smooth, creamy, and bursting with flavor, this hummus is elevated with smoky paprika and a drizzle of high-quality olive oil. The velvety blend of chickpeas, tahini, lemon, and garlic creates a rich, nutty base, while the paprika adds a subtle warmth. Served with fresh pita, crisp vegetables, or as a flavorful spread, this hummus is a simple yet irresistible dish, perfect for sharing.
Ingredients
Method
- Drain and rinse the chickpeas.
- Put them in the saucepan with 1 litre of water and the baking soda and simmer for 15–20 minutes, until very soft and the skins float to the top.
- Drain the chickpeas in the colander and rinse them well under cold water to wash off the soda, picking off loose skins as you go.
- Blend the warm chickpeas in the food processor for 2–3 minutes, scraping down the sides, until they form a thick, smooth paste.
- Add the tahini, lemon juice, garlic and salt and blend for 1 minute.
- With the motor running, pour in the ice-cold water a little at a time and blend for 2–3 minutes, until the hummus is pale, creamy and soft enough to hold a swirl.
- Taste and add more salt, or more lemon juice up to 120 ml in total, if needed.
- Spread the hummus on the plate and make a hollow in the centre with the back of a spoon.
- Pour the olive oil into the hollow, add the whole chickpeas and sprinkle with paprika.
- Serve with warm pita and raw vegetables.
- Cheackpeas break in pieces in the processor until smooth.
- Add tahini paste, salt, lemon juice and stir, gradually pouring a little water to make a soft homogeneous mass.
- Spread the hummus on a plate, doing deepening with the spoon in the center.
- Pour olive oil and sprinkle with paprika.
- You can also use any spices to taste, as well as pickled cucumbers and any greens except dill.
What we changed for home
- Canned chickpeas simmered for 15–20 minutes with baking soda The chef lists baking soda for cooking the chickpeas. Simmering canned ones with a little soda softens them and loosens the skins, so a home food processor can blend them smooth. Rinse well afterwards, or the hummus tastes soapy.
- Lemon juice given as 60–120 ml, added to taste The published recipe says 'juice of one lemon', about 3 tbsp, while the chef's source document works out at 120 g, nearly three lemons. Start with 60 ml and add more to taste; lemons vary a lot.
- Garlic added The introduction describes garlic in the blend, but the list and method leave it out.
- Olive oil and paprika added to the list The method finishes the hummus with both, but they are not listed.
- Water used ice-cold Cold water makes the hummus paler and lighter as it blends.
- Smoked paprika suggested The introduction speaks of smoky paprika; sweet paprika works too.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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