Description
Achieve a restaurant-quality, silky smooth hummus right at home with this foolproof technique. By whipping the tahini and lemon juice before incorporating the chickpeas, you create an incredibly light and airy base. This Middle-Eastern classic is perfect for vegetable platters, pita bread, or wraps. It is a protein-packed, wholesome dip that skips the shortcuts of store-bought versions to deliver authentic flavor and a luxurious texture that will impress any guest.
Ingredients
15 oz can chickpeas, drained and rinsed
1/2 cup high-quality pourable tahini
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp salt
2 tbsp extra virgin olive oil
1–2 tbsp ice water (as needed)
Instructions
Combine the tahini and lemon juice in a food processor and blend for 60 seconds until whipped and pale.
Add the minced garlic, cumin, and salt to the mixture and pulse for 30 seconds.
Add half of the chickpeas to the food processor and process for one minute.
Scrape down the sides of the bowl with a rubber spatula.
Add the remaining chickpeas and process for two minutes until the mixture is completely smooth.
While the processor is running, slowly stream in ice water one tablespoon at a time until the desired creamy consistency is reached.
Serve drizzled with extra virgin olive oil.
Notes
Reserve some of the liquid from the chickpea can if you prefer a thinner consistency, though ice water is better for aeration. Keep in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10
- Category: Summer Desserts
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg