Equipment
Ingredients
Produce
- 1 avocado, halved, pitted, and peeled
- 30 ml lime juice, freshly squeezed
- 1 garlic, peeled
- 10 g fresh cilantro, roughly chopped
Pantry & Base
- 250 g canned chickpeas, drained and rinsed well
- 45 g tahini, well stirred
- 30 ml extra virgin olive oil
- 2 g ground cumin
- 3 g kosher salt
- 30 ml ice water
Nutrition (per serving)
Method
In the bowl of a food processor, combine the lime juice, tahini, garlic, and kosher salt. Process until the mixture becomes pale and whipped.
Add the drained chickpeas to the food processor and process for one full minute. Stop to scrape down the sides of the bowl with a spatula, then process for another minute.
Add the avocado halves, ground cumin, and fresh cilantro to the mixture. Process until the avocado is completely broken down and the hummus turns a uniform bright green color.
With the food processor running, slowly stream in the extra virgin olive oil followed by the ice water. Continue to blend until the hummus reaches a light, airy, and whipped consistency.
Transfer the avocado hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center, drizzle with a little extra olive oil, and serve immediately.
Chef's Notes
- Ice water is the culinary secret to ultra-light, airy hummus. The cold temperature helps emulsify the fat in the tahini and olive oil while preventing the high friction of the blender blades from cooking the mixture.
- Lime juice provides a brighter, more complementary acidity to the rich avocado than the traditional lemon juice used in standard hummus, bridging the flavor profile toward guacamole.
- For the absolute silkiest texture, you can boil canned chickpeas for 15 minutes with a pinch of baking soda, then rinse them under cold water to remove the skins before blending. It adds active time but dramatically improves mouthfeel.
Storage
Refrigerator: 2 days — Store in an airtight container with a piece of plastic wrap pressed directly against the surface of the hummus to prevent oxidation.
