upliancefoodAll recipes

    Hummus

    cook chickpeas first ↓

    A white bowl of smooth hummus swirled with olive oil, Kashmiri chilli powder and chopped coriander400+ cooks
    ★ 4.1
    • Total time:35min
    • Your hands-on time:15min you

    + Soak chickpeas overnight (not in the times above)

    How upliance makes hummus, step by step

    Outside the jar · a bowl
    soak overnight
    Outside the jar · your stove
    +20 min on the stove
    Outside the jar · a sieve
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Hummus. Done.
    15 min2 min
    1. upliance, upliance

      This blends it.

      • CHOP
      • MASH
      • PURÉE
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, mashes, purées and cooks, and the screen tells you what to drop in next. For hummus the chickpeas are soaked and pressure-cooked outside the jar; the jar does the mincing, mashing and whipping. Scroll to watch it from above.

    2. You, 1 min

      Soak chickpeas overnight

      +−Why?

      Plan ahead: weigh 120 g of dried chickpeas (the jar's scale does it) and leave them in 500 ml of water overnight, about 8 hours. A minute of work, but it has to happen the night before. Soaked chickpeas cook soft enough to whip smooth.

    3. You, 3 min

      Pressure-cook the chickpeas

      +−Not in the jar?

      Not this bit. Drain the soaking water and rinse the chickpeas. Put them in a pressure cooker with 400 ml of fresh water and ¾ tsp salt, and cook on low heat for 5 whistles, about 20–25 minutes. Let the pressure drop before you open it. Your hands are free while it whistles, but it is stove time, not jar time.

    4. You, 2 min

      Drain, keep the water

      +−Why keep it?

      Strain the cooked chickpeas over a bowl and set both aside. The starchy cooking water is what loosens the hummus later: 75 g of it goes into the jar in two goes.

    5. Line drawing: a chopping board
      You, 4 min

      Peel garlic, squeeze lemon

      +−How much?

      Peel 4 garlic cloves and pull the stem off 1 green chilli. Squeeze 1½ tbsp of lemon juice. Fine-chop one coriander stem for the top. That's all the knife work: the jar minces the garlic and chilli for you.

    6. You, 15 s

      Drop 1 of 3

      +−What goes in

      4 peeled garlic cloves and 1 green chilli, straight into the empty jar. Lid and crown on.

    7. Line drawing: jar with lid and crown on
      upliance, 10 s

      Minces garlic and chilli

      +−Why first?

      So no one bites into a whole garlic clove. The blade minces the garlic and chilli fine in about 10 seconds. Scrape the sides down once it stops.

    8. You, 2 min

      Drop 2 of 3

      +−What goes in

      All the cooked chickpeas, 1 tbsp tahini, 1½ tbsp lemon juice, ½ tbsp olive oil, 35 g of the chickpea cooking water, 1 tsp jeera powder, ½ tsp salt and 40 g of ice cubes. upliance weighs each one as it lands. The ice keeps the hummus cool and light while it blends.

    9. Line drawing: jar with lid and crown on
      upliance, 55 s

      Mashes the chickpeas

      +−No masher?

      No masher, no sore wrist. upliance breaks the chickpeas down into a thick, rough paste in under a minute, then gives it a quick blitz. Scrape the sides down when it stops: it will look too stiff, and that's fine.

    10. You, 15 s

      Drop 3 of 3

      +−What goes in

      Another 40 g of the chickpea cooking water, poured over the thick paste. This is what turns it from stiff to creamy.

    11. Line drawing: jar with lid and crown on
      upliance, 25 s

      Whips it silky smooth

      +−How smooth?

      upliance purées it for about 25 seconds, till the hummus is pale, glossy and spoonable. Scrape it out with a spatula.

    12. You, 2 min

      Swirl, drizzle, dust. Serve.

      +−Finish

      Spoon the hummus into a bowl and swirl a groove into it with the back of the spoon. Pour 1 tbsp of olive oil into the groove, dust with ¼ tsp Kashmiri mirch and scatter the chopped coriander. Eat it with pita, toast, or cucumber and carrot sticks.

    Your time, split

    You: 15 min
    soak · pressure-cook · peel · 3 drops · garnish+20 min waiting outside the jar, hands-off
    upliance: 2 min
    mince · mash · purée · whip

    Plus, ahead: soak chickpeas overnight. Not counted in these times.

    upliance: a steel jar on a smart base with a touchscreen

    You: 15 min. upliance: 2 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    Creamy, garlicky hummus with tahini, lemon and a little green chilli. The chickpeas are soaked overnight and pressure-cooked on the stove; then the jar minces the garlic, mashes the chickpeas and whips it all silky smooth in about a minute and a half. Eat it with pita, toast or crunchy veg sticks.

    Mediterranean. Vegan dip. Serves 2. About 35 min start to finish; about 15 min of it is you. Plan ahead: soak chickpeas overnight. Cooked 400+ times on upliance.

    Ingredients (2 servings)

    The night beforesoaked ~8 hours

    • Dried chickpeas (kabuli chana) 120 g
    • Water for soaking500 ml

    In the pressure cooker5 whistles (~20–25 min), on the stove

    • Soaked chickpeas drained and rinsedall of them
    • Water 400 ml
    • Salt ¾ tsp

    Drop 1minced by the jar

    • Garlic peeled4 cloves
    • Green chilli stem removed1

    Drop 2mashed, then blitzed

    • Pressure-cooked chickpeas drainedall of them
    • Tahini paste 1 tbsp
    • Lemon juice 1½ tbsp
    • Extra virgin olive oil ½ tbsp
    • Chickpea cooking water 35 g
    • Jeera powder 1 tsp
    • Salt ½ tsp
    • Ice cubes 40 g

    Drop 3whipped smooth

    • Chickpea cooking water 40 g

    To serve

    • Extra virgin olive oil 1 tbsp
    • Kashmiri mirch ¼ tsp
    • Coriander leaves fine-chopped1 stem

    Steps

    1. The night before (you, 1 min). Weigh 120 g dried chickpeas and soak them in 500 ml water overnight, about 8 hours.
    2. Pressure cooker (you, ~3 min; about 20–25 min on the stove). Drain the soaking water and rinse the chickpeas. Put them in a pressure cooker with 400 ml fresh water and ¾ tsp salt, and cook on low heat for 5 whistles, about 20–25 minutes. Let the pressure drop before opening.
    3. Drain (you, 2 min). Strain the chickpeas over a bowl. Keep both the chickpeas and their cooking water; you need 75 g of the water.
    4. Prep (you, ~4 min). Peel 4 garlic cloves and remove the stem from 1 green chilli. Squeeze 1½ tbsp lemon juice. Fine-chop 1 coriander stem for the garnish.
    5. Drop 1 (you, 15 s). Put the garlic and green chilli into the jar. Put the lid and crown on.
    6. upliance, 10 s. It minces the garlic and chilli fine. Scrape down the sides.
    7. Drop 2 (you, ~2 min). Add all the cooked chickpeas, 1 tbsp tahini, 1½ tbsp lemon juice, ½ tbsp olive oil, 35 g chickpea cooking water, 1 tsp jeera powder, ½ tsp salt and 40 g ice cubes.
    8. upliance, ~1 min. It mashes the chickpeas into a thick paste, then blitzes it briefly. Scrape down the sides.
    9. Drop 3 (you, 15 s). Add another 40 g of the chickpea cooking water.
    10. upliance, 25 s. It purées everything into a smooth, creamy hummus.
    11. Serve (you, 2 min). Spoon into a bowl, swirl a groove with the back of the spoon, pour in 1 tbsp olive oil, dust with ¼ tsp Kashmiri mirch and scatter the chopped coriander. Serve with pita, toast or veg sticks.
    More recipesCooked 400+ times on upliance