Recipes

Hummus Fiends Rejoice, Here’s How To Make Thievery’s Burnt Butter Hummus At Home

By Jessica Best
16th Apr 2020

There are some iconic Sydney feeds that, quite frankly, are too good to be true. Thievery’s burnt butter hummus is one of them. As well as being some of the best hummus in Sydney, we’d also describe it as cathartic—the sort of food that soothes the soul, and exactly what we need to be consuming more of in our self-iso lives. 

This dip needs no introduction because we guarantee you’ve hailed far and wide to get your mitts on this little beauty from one time or another. The legend behind it all is Julien Cincotta who just so happens to also be the brains behind Sydney’s kingdom of fried chicken and sneakers: Butter

Thievery’s burnt butter hummus stands out among the rest. It’s a perfect creation packed with creaminess, pummelled with garlic and doused in zesty lemon juice. We decided to take one for the team and get the low down from Cincotta on how you can re-create this classic Sydney dish at home.

Ingredients

Hummus

  • 1kg dry chickpeas
  • 1500ml water
  • 16g fine sea salt
  • 80ml fresh lemon juice
  • 80ml extra virgin olive oil
  • 4g crushed garlic
  • 120g tahini

Burnt Butter Paprika

  • 100g butter
  • 10g paprika

Method

Hummus

Step 1

Soak the chickpeas in water overnight. 

Step 2

After 24-hours, strain your chickpeas. Cover with water and simmer on low heat until soft and tender (2-3 hours). 

Step 3

Strain the chickpeas (reserve about 1 cup of the liquid to add back into the mixture later) and then blend until the consistency is relatively smooth.

Step 4

Add oil, salt, lemon juice and garlic, and blend the chickpea puree. If the mixture is too stiff, add a little of the liquid previously reserved from the strain to ensure the hummus comes out with a smooth and silky consistency.

Step 5

In a bowl, whisk together the tahini and any extra salt to taste.

Burnt Butter Paprika

Step 1

Melt butter over low heat until the milk solids separate. Leave until the butter turns a golden brown (this usually happens at about 150 degrees celsius), stirring often to keep the milk solids from sticking to the pot.

Step 2

Add paprika and whisk it in.

Step 3

Pour the burnt butter paprika mixture over the hummus. Grab your flatbread and get dipping!

Keen for more recipes? Here's how to master Bake Bar's iconic gluten-free pear and almond cake.

Image credit: Thievery

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