🧆 Hummus with EVOO

A Mediterranean classic where texture is everything.

Hummus combines chickpeas, tahini, and extra virgin olive oil to create a smooth, silky, and flavorful dip. EVOO not only adds aroma: it is key to achieving a perfect emulsion and that shiny, slightly spicy finish.

Versatile, nutritious, and easy to prepare, it is ideal for sharing.

Preparation

1. Soak the chickpeas for at least 8 hours.
2. Drain, rinse, and cook them in plenty of water for 1–1.5 hours, until very tender.
3. Optionally, peel the chickpeas for a finer texture.
4. Blend the chickpeas with the tahini, garlic, lemon juice, cumin, and salt.
5. Add the extra virgin olive oil little by little while blending, until a smooth and creamy texture is achieved.
6. Adjust the taste and serve with a drizzle of EVOO, paprika, and mint.

Tips

• Peeling the chickpeas → helps achieve a much creamier texture
• Adding EVOO gradually → promotes a smoother emulsion
• Don't skimp on oil → it's key for creaminess and flavor
• Adjust with lemon at the end → provides freshness and balance
• Use well-cooked chickpeas → is the base for achieving fine hummus

Common mistakes

• Using hard chickpeas → results in a grainy texture
• Adding all the oil at once → makes emulsification difficult
• Insufficient blending → leaves a coarse hummus
• Not adjusting salt or lemon → results in a flat taste

Storage

Store in the refrigerator in a tightly sealed container.

Add a thin layer of extra virgin olive oil on top to protect it from air and slow down oxidation.

It stays in good condition for several days if refrigerated and well covered.

How to serve

Perfect with:

• pita bread
• raw vegetables
• as a base for other dishes

Olvero Touch

Extra virgin olive oil is what transforms hummus: it provides creaminess, depth, and that slight spicy finish that elevates it.