Adnan Al Masri, chef of the Four Seasons Hotel Doha shows us his method for making hummus, and shares some neat tricks that will give your homemade hummus a textural boost.
Recipe Courtesy of Chef Adnan Al Masri, Four Season Hotel Doha, Qatar
Yield: 10 servings
1,050 grams cooked chickpeas (from a can, or see method below for cooking dried chickpeas)
100 milliliters ice cubes
250 grams tahini
20 grams fine white salt
15 grams lemon salt
50 grams corn oil
To cook dried chickpeas:
1. Soak chickpeas in water overnight, about 10 hours.
2. Simmer in boiling water for about 2 hours; drain and reserve.
For the hummus:
1. Put the boiled or canned chickpeas into the blender; blend and slowly add ice. The addition of ice lowers the temperature of the blend, helping the hummus hold together better.
2. When the chickpeas have reached a pasty consistency, slowly pour in the tahini and continue to blend until the mixture is very smooth.
3. Add the salt and lemon salt, blending for another 2 minutes. Finally, add the corn oil to the mixture. (Note: the temperature of the hummus should not exceed 5°C during the mixing process.)
4. To serve, drizzle on some extra virgin olive oil and a sprinkle of sweet paprika.