Silky Hummus with Brown Butter and Cumin
Hummus that is genuinely whipped-cream smooth, topped with sizzling nutty brown butter and toasted cumin. The trick is warm chickpeas, iced water and patience with the blender.
- Vegetarian
- Contains sesame
Method
Simmer the chickpeas in a pan with the bicarbonate of soda and enough water to cover for 15–20 minutes, until they are very soft and the skins start to fall away. Drain.
In a food processor, blitz the tahini and lemon juice for a minute until pale and thick. Add the garlic, cumin and salt and blitz again.
Add the warm chickpeas and blend for 3–4 minutes, adding the iced water a tablespoon at a time, until very smooth and fluffy. Taste and adjust the lemon and salt.
For the topping, melt the butter in a small pan over a medium heat. Cook, swirling, for 3–4 minutes until it smells nutty and turns golden brown. Add the cumin seeds and paprika and take off the heat immediately.
Spread the hummus in a shallow bowl with the back of a spoon, pour over the sizzling butter and finish with chickpeas, parsley and flaky salt.
Serving ideas
Wonderful warm with flatbreads, or spread on a plate under roasted vegetables. It keeps for five days in the fridge; bring it to room temperature before serving.
•Variations
Make it yours
Vegan option
Use olive oil infused with cumin and paprika in place of brown butter.
Roasted beetroot
Blend 150 g of roasted beetroot into the hummus for colour and sweetness.
Herby
Blitz in a big handful of parsley and coriander for a green hummus.
