Equipment
* optional
Ingredients
Base
- 425 g canned chickpeas, drained and rinsed
- 3 g baking soda
Emulsion
- 120 g tahini paste, well-stirred
- 60 ml fresh lemon juice, freshly squeezed
- 1 garlic, peeled
- 5 g fine sea salt
- 2 g ground cumin
- 45 ml ice water, very cold
Garnish (Optional)
- 15 ml extra virgin olive oil
- 1 g paprika
Nutrition (per serving)
Method
Place drained chickpeas and baking soda in a small pot. Cover with water by 5cm and boil for 20 minutes until chickpeas are very soft and skins are falling off. Drain well.
While chickpeas boil, mince the garlic in the food processor. Add lemon juice and let sit for 5-10 minutes.
Add the tahini and salt to the lemon-garlic mixture in the food processor. Process until the mixture thickens and seizes up.
With the processor running, slowly drizzle in the ice water. Blend until the mixture turns pale, creamy, and aerated.
Add the warm chickpeas (and cumin if using) to the tahini base. Process for 3-5 minutes, scraping down sides occasionally, until ultra-smooth.
Taste and adjust salt or lemon if needed. Transfer to a serving bowl, create a swirl with a spoon, and drizzle with olive oil and paprika.
Chef's Notes
- The Ice Water Secret: Adding ice-cold water to the fatty tahini creates a stable emulsion and whips air into the mixture, resulting in a lighter, creamier hummus similar to gelato.
- Order Matters: Processing the tahini, lemon, and garlic first creates a 'tahini sauce' base that coats the starch of the chickpeas, preventing a gluey texture.
- Chickpea Quality: While this recipe uses canned for speed, over-boiling them with baking soda mimics the texture of home-cooked dried chickpeas.
- Flavor Balance: If your lemons are not very acidic, you may need to increase the quantity to cut through the rich fat of the tahini.
Storage
Refrigerator: 5 days — Store in an airtight container; drizzle with olive oil to prevent a skin from forming.
Freezer: 3 months — Texture may change slightly; thaw in fridge and re-whip before serving.
