the Breville Test Kitchen
Ultimate Hummus
Recipe has been optimized for the Fast Slow GO.
the Paradice™ 9
+4 more appliances
1 hr 10 mins total time
15 mins active time
Easy
Makes about 3½ cups
Ingredients
Measurements:
- 1 cup (7 oz) dried chickpeas
- 3 cups (24 fl oz) water
- 2 cloves garlic
minced
- ⅔ cup (5¾ oz) hulled tahini
- ⅓ cup (2¾ fl oz) fresh lemon juice
- ¾ tsp kosher salt
plus extra to season
- ½ cup (4 fl oz) extra-virgin olive oil
plus extra to serve
- Paprika
to serve
Instructions
- 1
Place the chickpeas in the bowl of the Fast Slow GO cooker and cover with the water. Select Legumes, 40 mins, Natural release and press Start. Once the chickpeas are cooked and the pressure has released, drain and reserve 1 cup (8 fl oz) of the liquid.
Tip: Recipe has been optimized for the Fast Slow GO. If you don’t have a pressure cooker, soak the chickpeas in cold water overnight, then boil for 1 hour 30 minutes until very tender. - 2
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the drained chickpeas and garlic, and process until finely chopped, scraping down the side as needed. With the processor on, gradually add the tahini, lemon juice and salt through the feed chute and process until well combined, scraping down the side. Slowly drizzle in the oil. Adjust the consistency with some of the reserved cooking liquid. Season with additional salt, if needed.
- 3
Spoon the hummus into a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with warm pita, crunchy vegetables or your favorite accompaniments for dipping. Store any leftover hummus in an airtight container in the refrigerator for up to 1 week.
