Yotam Ottolenghi & Sami Tamimi's basic hummus from Food52 by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutikazooty on May 26, 2017

    There are great comments on the Food52 site about the recipe. I had lots of questions after making this and got lots of answers and ideas for the future.

  • rionafaith on March 23, 2017

    I misread the recipe and added too much water, so my hummus is a bit on the loose side, but it's still delicious! The "paste" is incredibly thick before adding the water -- it was forming a ball the consistency of pie dough and my food processor was starting to make unhappy sounds, so I added the remaining tahini and water all at once rather than drizzling them and then processing for another full 5 mins (not convinced that is necessary, mine seems pretty smooth). After reading comments that advised cutting the amount of tahini, I used only 1 cup, but I didn't think that was too much so I'll use the full amount next time (and the correct amount of water!) Also, this makes a ton so I'm going to try freezing half. UPDATE: Froze beautifully and tasted just as good after defrosting. Yay!

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