Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons ice water (the secret to fluffiness)
- Dash of ground paprika for garnish
Instructions
- In the bowl of a food processor, combine the tahini and lemon juice. Process for one minute, scrape the sides down, and process for another 30 seconds. This step aerates the tahini, making the hummus extra light.
- Add the olive oil, minced garlic, cumin, and a half-teaspoon of salt to the whipped tahini. Process for 30 seconds, scrape the sides, and process again for another 30 seconds until the mixture is well blended and fragrant.
- Add half of the drained chickpeas to the food processor and process for one minute. Scrape the sides down, then add the remaining chickpeas and process until the mixture is thick and mostly smooth, which usually takes about 1 to 2 minutes.
- While the food processor is running, slowly drizzle in the ice water one tablespoon at a time. Continue processing until the hummus reaches your desired consistency. The ice water helps create a pale, creamy, and smooth texture.
- Taste the hummus and add more salt or lemon juice if needed. Transfer the hummus to a serving bowl, create a small well in the center with a spoon, drizzle with olive oil, and sprinkle with a dash of paprika.
- Cook Time: 15 minutes
- Diet: Vegan, Gluten-Free