I got this idea from Morito by Sam and Sam Clark, having introduced one of the Sams (him) at a lunch at the Cheltenham Literary Festival. It’s my impression that hummus tastes better made this way than it does from a food processor, perhaps because the processor blade gets very hot and affects the flavour. It’s a theory.
A pitcher-type vessel is ideal, so the ingredients don’t spray everywhere.
1 tin chickpeas, drained
1 1/2tbsp tahini
Juice of 1/2 lemon
1 clove garlic, chopped (it needs this, but you’ll be able to taste it all afternoon if you eat the hummus at lunchtime)
Salt (go easy if the chickpeas have been tinned in brine)
Pepper, cayenne pepper to taste
2tbsp extra virgin olive oil
Blend all the ingredients apart from the oil (which loses its fruitiness if overworked) with a hand-held blender. You may need to stop to scrape down the sides. Stir in the oil.
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