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Easy Dips and dressings
Serves 6
Prep 10 min
Cook 40-90 min
Featured in
OTK Shelf Love cookbook

Hummus has made its appearance in many an Ottolenghi recipe, and for good reason. It is a universally loved food, so much so that it could practically be its own food group. Recently, Noor wrote a little ode to hummus, sharing her tips, tricks and hummus hacks, and was amazed at the response. What seemed like second nature to her was not always the case for others and, all of a sudden, hummus regained its rightful place on the throne of foods-we-need-to-continue-talking-about.

Go through these steps carefully and you will soon be on your way to the creamiest dreamiest hummus that ever did exist.

Follow the full recipe


200g  dried chickpeas, soaked overnight in plenty of water and ¾ tsp bicarbonate of soda
2 tins chickpeas (800g), drained (480g)
½ tsp  bicarbonate of soda (if using dried)
1 pinch ground cumin
120–150g  tahini
garlic clove, crushed, or more to taste
1½ tbsp  lemon juice, or more to taste
warm chickpeas and garlic
marinated mushrooms
tahini and green chilli shattah


  1. If using dried chickpeas, drain them well after soaking, then put them into a medium saucepan, for which you have a lid, with the ½ tsp bicarbonate of soda and enough water to cover by about 4cm. Bring to a simmer on a medium-high heat, skimming the scum from the surface as needed, then turn the heat down to medium-low, cover with the lid and simmer from anywhere between 30 and 50 minutes. This will differ greatly depending on your chickpeas, so check them at the 20-minute mark. Towards the last 15 minutes of cooking time, salt the water nicely and add the cumin. Cook your chickpeas until they are very soft.
  2. Using a slotted spoon or spider, agitate your chickpeas, giving them a gentle shake in the water, allowing the skins to be released and rise to the surface. Discard the skins (don’t worry too much if you don’t catch them all). Skip to step 5.
  3. If using tinned chickpeas, spread them out between two tea towels and use your hands to vigorously rub the towels together for a few minutes. Don’t press down too hard on the chickpeas; you don’t want to crush them. Lift the top towel, to see how you’re doing – the friction should have caused the chickpea skins to be released. Discard the skins.
  4. Put the tinned (and now peeled) chickpeas into a saucepan with enough water to cover, 1 teaspoon of salt and a pinch of cumin. Simmer for 15 minutes, until soft.
  5. Drain the chickpeas over a bowl, saving the water. Put the warm chickpeas into a food processor with 120g of tahini, the garlic, lemon juice, a couple of ice cubes (25g worth), 2 tablespoons of reserved chickpea water and a good pinch of salt. Blitz until smooth(ish), then check on your hummus. You might need more tahini, garlic, lemon and salt and very likely more chickpea water. Add a bit of each as you need. Don’t be shy about adding more tahini – each brand differs and may require you to use more. Blitz the hummus until very smooth, a few minutes at least. Don’t worry about the hummus being too loose; it will thicken as it sits.
  6. When ready, spread the hummus in a shallow bowl, creating a well in the centre. (If not serving right away, store in a sealed container in the fridge for up to 2 days.) Top with a generous glug of olive oil, then personalise your hummus as you wish. We sometimes add herbs, toasted nuts or rose harissa, but these are just suggestions. Once you get the base right, hummus knows no bounds.