This classic hummus recipe celebrates honest ingredients, slow preparation, and the rich flavour of Great quality Extra Virgin Olive Oil.
Ingredients
- 500g chickpeas (preferably fresh and not canned – this makes a huge difference)
- ¼ cup tahini (good quality preferably middle eastern)
- 2–3 tbsp fresh lemon juice
- 1 small garlic clove (or ½ if you want it mild)
- ½ tsp salt (adjust to taste)
- 2-5 tbsp ice-cold water (this is the smoothness secret)
- Northern Harvest extra virgin olive oil (to serve)
Prepare overnight
Soak chickpeas in filtered water overnight
The following day
- Fill a pot with cold water
- Boil chickpeas until softened
- Drain and rinse- wait until cooled down or rinse in cold water
- In a food processor, blend chickpeas with the garlic, once chickpeas and garlic are crushed, add in the tahini, lemon juice and salt.
- Adding a teaspoon of ice cold water at a time until the hummus is silky smooth or at a desire texture.
To serve
- Place the hummus in a serving plate
- Add extra virgin olive oil (be generous)
- Can add whole chickpeas for decoration, parsley or paprika.
The Role of Extra Virgin Olive Oil
And then comes the olive oil — not mixed in to hide, but added with intention.
A generous drizzle over the top, just before serving.
This is where everything comes together.
A good extra virgin olive oil adds:
- A silky richness that rounds out the tahini
- A fresh, fruity note that lifts the whole dish
- A gentle peppery finish that lingers after each bite
It doesn’t overpower — it completes.
You taste it with every scoop.