Michelin Star Hummus
Extra-smooth hummus made over 3 days by soaking and pressure-cooking chickpeas, blending with reserved chickpea water (including frozen), then finishing with tahini, lemon juice, salt, and oil.
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- •Dried chickpeassoaked overnight in salted water, then cooked
- •Saltfor soaking water and to finish/season
- •Waterfor soaking, cooking, and reserved chickpea cooking liquid (aquafaba)
- •Tahiniadd to taste
- •Lemon juiceadd to taste
- •Oila little, to finish for glossiness
- 1
Soak dried chickpeas in salted water overnight to help soften the skins.
12h 0m
- 2
Drain and rinse the soaked chickpeas a few times.
2 min
- 3
Cook chickpeas in a pressure cooker, covered with plenty of water, for 30 minutes (or simmer on the stove for about 2 hours).
30 min
- 4
Drain the chickpeas but reserve the chickpea cooking water (aquafaba).
1 min
- 5
Blend the cooked chickpeas with just enough reserved chickpea water to make a very smooth mixture.
3 min
- 6
Cover and refrigerate the chickpea mixture overnight to cool and set.
12h 0m
- 7
Freeze a small amount of the reserved chickpea water overnight.
12h 0m
- 8
On day three, blend the chilled chickpea mixture with some of the frozen chickpea water until it comes together smoothly.
3 min
- 9
Add tahini and lemon juice and blend until fully incorporated; adjust amounts to taste.
2 min
- 10
Finish by blending in salt and a little oil until glossy; keep tasting and adjusting seasoning (often needs more salt or tahini).
2 min
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