Hummus bi Tahina

Adapted and translated from a recipe on chefkoch.de (ID 1220881227513212).

Servings: 8 Total time: ~30 minutes (plus 2 hours resting)

Ingredients

• 250 g dried chickpeas (or 2 × 400 g cans, drained — reserve the liquid)
• 4–5 tablespoons tahini
• 2–3 cloves garlic, peeled
• Juice of 1 lemon (add gradually, to taste)
• 1 small fresh chili pepper, deseeded
• 1 teaspoon curry powder
• 2 teaspoons ground cumin (plus more to taste)
• Salt, to taste
• White pepper, to taste
• 3–4 tablespoons olive oil
• ~250 ml reserved chickpea cooking liquid (aquafaba), more as needed
• Fresh flat-leaf parsley, chopped, for garnish
• Optional finish: sweet paprika (Rosenpaprika) mixed with a little olive oil to drizzle on top

Method

1. Prepare the chickpeas. If using dried chickpeas, soak overnight (a teaspoon of baking soda in the soaking water helps soften the skins for a smoother purée). Drain, rinse well, then cook according to package directions until very tender. If using canned chickpeas, drain them but keep the liquid — you’ll need it.

2. Drain and reserve the liquid. Tip the cooked or canned chickpeas into a sieve set over a bowl so you catch the cooking liquid (aquafaba). Set aside.

3. Blend the base. Add the chickpeas to a blender or food processor together with the tahini, garlic, chili, curry powder, cumin, a pinch of salt, and a small amount of lemon juice (start conservatively — you’ll adjust at the end).

4. Loosen and blend. Pour in about a cup of the reserved chickpea liquid and 3–4 tablespoons of olive oil. Blend until smooth. If it’s still too thick, add more of the chickpea liquid a little at a time until you reach a creamy, spoonable consistency.

5. Season. Taste and adjust with more salt, white pepper, cumin, and lemon juice until balanced.

6. Rest. Transfer to a bowl, cover with cling film pressed onto the surface, and let it rest in the fridge for at least 2 hours. This step matters — the flavors need time to come together.

7. Serve. Spread onto a shallow plate or wide bowl, swirling the surface with the back of a spoon. Scatter with chopped parsley. If you like, mix a little sweet paprika with olive oil and drizzle it over the top — it looks beautiful and tastes great, though it adds richness.

Serve with freshly warmed flatbread.

Notes

• The original calls for a generous amount of cumin; start with 2 teaspoons and add more to taste rather than committing upfront.
• For an exceptionally smooth hummus, slip the skins off the cooked chickpeas before blending (tedious but transformative).
• Keeps well in the fridge for 3–4 days, covered.