Equipment
* optional
Ingredients
Base
- 250 g chickpeas, canned, drained and rinsed
- 80 g tahini, stirred well before measuring
- 45 ml lemon juice, freshly squeezed
- 1 garlic, minced
Seasoning and Emulsion
- 30 ml extra virgin olive oil
- 2 g ground cumin
- 3 g fine sea salt
- 45 ml ice water
Nutrition (per serving)
Method
Combine the tahini and fresh lemon juice in the food processor.
Process for 1 minute, scrape down the sides and bottom of the bowl with a spatula, and process for another 30 seconds. This whipping step is crucial for making the tahini pale, light, and creamy.
Add the minced garlic, ground cumin, and sea salt to the whipped tahini.
Process for 30 seconds, scrape down the sides, and process again to fully incorporate the aromatics.
Add half of the drained chickpeas to the food processor and process for 1 minute.
Scrape down the sides and bottom of the bowl. Add the remaining chickpeas and process until thick and relatively smooth, about 1 to 2 minutes.
With the food processor running, slowly drizzle in the ice water and olive oil. Continue processing for 2 to 3 minutes until the hummus achieves an exceptionally smooth, light, and fluffy texture.
Transfer the hummus to a shallow serving dish. Use the back of a spoon to create sweeping swirls in the surface, then pour a generous drizzle of extra virgin olive oil into the indentations.
Chef's Notes
- Whipping the tahini and lemon juice together before adding the chickpeas creates a light, airy emulsion. This is the foundation of a truly fluffy hummus.
- The ice water trick is a restaurant secret. The extreme cold helps emulsify the fat in the tahini and olive oil with the water, resulting in a lighter color and a texture resembling whipped cream.
- If you have the time, pinching the skins off the chickpeas elevates the final product from great to spectacular. It takes about 10 minutes but yields a perfectly frictionless puree.
- Do not skimp on the olive oil used for garnishing. Because the fat content mixed into the dip itself is relatively low, finishing it with a robust, peppery extra virgin olive oil provides essential mouthfeel and flavor.
Storage
Refrigerator: 1 week — Store in an airtight container. A thin layer of olive oil on top helps prevent a skin from forming.
Freezer: 3 months — Texture may become slightly grainy upon thawing. Stir vigorously and add a splash of warm water and olive oil to re-emulsify.
