Homemade Hummus & Crudités

📝 Ingredients

• 1 tin chickpeas (400 g, i.e. 240 g drained)
• 30 g tahini (sesame paste, 2 tbsp)
• 1 tbsp olive oil
• Juice of 1/2 lemon (about 2 tbsp)
• 1 garlic clove
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 3 to 4 tbsp ice-cold water
• 1 pinch of paprika to serve
• 2 carrots (200 g)
• 1/2 cucumber (150 g)
• 1 red or yellow pepper (150 g)
• 100 g cherry tomatoes

🍴 Utensils

• Blender or food processor
• Colander
• Flexible spatula
• Citrus juicer
• Knife
• Chopping board

📖 Steps

1. Drain the chickpeas in the colander and rinse under cold water until the water no longer foams. For a really smooth hummus, rub them between your hands for a few minutes to remove as many of the thin skins as possible.
2. Put the tahini, lemon juice, garlic clove (green germ removed), cumin and salt in the blender. Blend for 1 minute: the mixture becomes thick and pasty, which is normal, and it's what will make the hummus lighter.
3. Add the chickpeas and blend for 2 to 3 minutes, scraping down the sides with the spatula every 30 seconds. The purée looks grainy and dense at first; keep going to make it creamy.
4. With the motor running, add the ice-cold water a spoonful at a time until the texture is smooth, light and soft. Taste and adjust the salt or lemon. The hummus thickens a little more in the fridge.
5. Peel the carrots and cut them into 8 cm sticks. Cut the cucumber into sticks, removing the seeds, slice the pepper into strips after removing the white membranes and leave the cherry tomatoes whole.
6. Spoon the hummus into a bowl, make a spiral groove with the back of a spoon, drizzle with the olive oil and dust with paprika. Serve with the crudités arranged all around.