Hummus

also called hommus · hommos · hummous · houmous · humus · hummus bi tahini

The table

1 cup(200 g; soaked overnight)dried chickpeassimmer 45 min until falling apartpurée until completely smoothblend inwhip in until pale and fluffy
1/2 tspbaking soda
2 clovesgarlicblend, then stand 10 min
1/4 cup(60 mL)lemon juice
1 tspkosher salt
2/3 cup(160 g; well stirred)tahini
1/2 tspground cumin
1/4 cup(60 mL)ice water
2 Tbsextra-virgin olive oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1simmer 45 min until falling apart

2blend, then stand 10 min

4blend in

goes in with what step 3 made

5whip in until pale and fluffy

goes in with what step 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. simmer 45 min until falling apart

    45 minwalk away(read off the step)from the start

  2. blend, then stand 10 min

    10 minwalk away(read off the step)from the start

  3. purée until completely smooth

    not timed45 min in

  4. blend in

    not timed45 min in

  5. whip in until pale and fluffy

    not timed45 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need food processor

Goes with

See how it is written
>> title: Hummus
>> category: Dressings & Dips
>> tags: chickpeas, tahini, middle eastern, dip, food processor
>> counters: Shawarma Counter, Deli
>> aka: hommus, hommos, hummous, houmous, humus, hummus bi tahini
>> pairs-with: pita-bread, tabbouleh, baba-ganoush
>> servings: 8
>> time: 1 hr 15 min
>> step.1: simmer 45 min until falling apart
>> step.2: blend, then stand 10 min
>> step.3: purée until completely smooth
>> step.4: blend in
>> step.5: whip in until pale and fluffy

Simmer @dried chickpeas{1%cup}(200 g; soaked overnight) with @baking soda{1/2%tsp} in plenty of water for ~{45%min}, until the skins slip and a chickpea crushes between your fingers.

Blend @garlic{2%cloves} with @lemon juice{1/4%cup}(60 mL) and @kosher salt{1%tsp} in a #food processor{}, then let it stand ~{10%min}.

Purée @&(~2)drained chickpeas{} into @&(~1)garlic{} for a full two minutes, until no grit is left.

Blend @tahini{2/3%cup}(160 g; well stirred) and @ground cumin{1/2%tsp} into @&(~1)purée{}.

Whip @ice water{1/4%cup}(60 mL) into @&(~1)hummus{} until pale and fluffy, then pool @extra-virgin olive oil{2%Tbs} on top.