Silky Hummus with Radish & Endive

Ingredients

• 1 1/3 cups (213 g) chickpeas, no salt added, rinsed
• 1/4 tsp (1 g) baking soda
• 1/3 cup (80 g) tahini
• 3 tbsp (45 ml) fresh lemon juice
• 2 garlic cloves, smashed
• 3 tbsp (45 ml) water, ice-cold
• 1 tsp (2 g) ground cumin
• 1 tbsp (15 ml) olive oil
• 1/4 tsp (1.5 g) fine sea salt
• 2 1/2 cups (290 g) radishes, halved
• 8 1/2 oz (240 g) endive leaves (UK: chicory), leaves separated

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Method

1. Simmer the chickpeas with the baking soda in a well-filled saucepan for 10 minutes, stirring, until the skins float loose. Rinse them off between your palms; this is the difference between grainy hummus and the silky kind.
2. Whip the tahini with the lemon juice, garlic and 1 tablespoon of the ice-cold water in a food processor until pale and fluffy. It seizes first; keep going.
3. Add the chickpeas, cumin, oil and salt and blend for a full 3 minutes, scraping down twice; add the rest of the water only if it needs loosening. Serve with the radishes and endive leaves.