Hummus

Overcook the chickpeas

Drain canned chickpeas (2 cans, 240 g drained each) (480 g), transfer to a pot and cover with cold water by 3 fingers. Add baking soda (1 łyżeczka) and simmer on medium heat for 10 minutes. The water will foam heavily — that's normal. Drain and rinse with cold water.

Overcook the chickpeas

10:00

Start

Make the lemon-garlic base

Peel garlic (cloves) (2 szt) and put it in a blender with lemon juice (from approx. 1.5 lemons) (60 ml) and salt (1 łyżeczka). Blend smooth and let it rest for 5 minutes. The lemon juice will tame the sharpness of raw garlic, which would otherwise dominate the hummus and turn bitter.

Whip in the tahini

Add tahini (sesame paste) (120 g) and ground cumin (1 łyżeczka) to the blender. Blend for 1 minute. The mass will thicken and turn pale — that's correct. Pour in ice-cold water (80 ml) gradually while blending until the paste turns smooth and fluffy. Ice-cold water is key here — it emulsifies the tahini and gives that creamy texture.

Blend with the chickpeas

Add the cooked canned chickpeas (2 cans, 240 g drained each) (480 g) to the blender and blend for 3-4 minutes, scraping the sides as needed. The hummus must become really smooth — short blending leaves a gritty paste. Taste and adjust with salt or lemon.

Serve

Spread the hummus on a flat plate. Use the back of a spoon to swirl a well in the middle. Drizzle with olive oil (3 łyżka) and dust with sweet paprika (1 łyżeczka). Serve with pita, fresh cucumber or carrot sticks.