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Silky Warm Chickpea Hummus with Crudités

Chickpeas simmered until very soft and whipped with tahini and ice water into an extra-smooth, plain hummus, served with crisp raw carrots, cucumber and snow peas for dipping.

Silky Warm Chickpea Hummus with Crudités

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • ¼ tsp1 gBaking soda
  • 2⅓ cups560 gWater500 g for simmering, 60 g ice-cold for blending
  • 2 cloves6 gGarlicpeeled
  • ¼ cup60 gTahinistirred well
  • 2½ tbsp40 gLemon juice
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gGround cumin
  • 2¾ tsp12 gOlive oil
  • ¼ tsp0.5 gPaprika (sweet or smoked)
  • 3½ medium200 gCarrotscut into sticks
  • 2 cups sliced200 gCucumbercut into spears
  • 1⅔ cups100 gSnow peastrimmed

Steps

  1. Put the chickpeas, baking soda and the 500 g of simmering water in a pot, bring to a boil, then simmer for 20 minutes until the chickpeas are very soft and falling apart; skim off any loose skins.
  2. While they simmer, put the garlic and lemon juice in a food processor and let stand 10 minutes to mellow the garlic.
  3. Drain the chickpeas well and let them cool for 5 minutes.
  4. Add the tahini to the garlic and lemon juice and process until thick and pale.
  5. Add the drained chickpeas, salt and cumin and process for 2 minutes, then, with the motor running, pour in the 60 g of ice-cold water and process 2 minutes more until very silky.
  6. Spread the hummus in a shallow bowl, make a swirl, drizzle with the olive oil and dust with the paprika.
  7. Arrange the carrot, cucumber and snow peas around the hummus and serve.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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