Description
Achieve a restaurant-quality, velvety hummus in your own kitchen with this fool-proof method. By whipping the tahini and lemon juice into an airy base before adding the chickpeas, you ensure a perfectly smooth and light texture that avoids common graininess. This protein-rich, classic Mediterranean dip is incredibly versatile, making it the perfect healthy snack base for gathering or weekly meal prep.
Ingredients
15 oz canned chickpeas, rinsed and drained
1/4 cup tahini paste
3 tbsp fresh lemon juice
1 medium garlic clove, germ removed
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
2–3 tbsp ice water
1/2 tsp sea salt
Instructions
Combine the tahini paste and lemon juice in a high-speed food processor.
Process for 60 seconds until the mixture is whipped and pale.
Scrape down the sides of the bowl to ensure even consistency.
Add the minced garlic, ground cumin, and sea salt to the processor.
Add the rinsed chickpeas and process for about 1-2 minutes until thick.
With the processor running, slowly drizzle in the ice water one tablespoon at a time until the desired light, fluffy consistency is reached.
Taste and adjust salt if necessary.
Transfer to a bowl and drizzle with high-quality extra virgin olive oil before serving.
Notes
Ensure you remove the bitter germ from the garlic clove to keep the dip flavor clean. For optimal results, use high-quality, runny tahini. The ice water is crucial for the final fluffiness; do not skip it. Store in an airtight container in the refrigerator for up to one week.
- Prep Time: 10
- Category: Summer Desserts
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg