Making Classic Hummus
Hummus is about patience with the blender and high-quality tahini. By whipping the tahini and lemon juice before adding the chickpeas, you create an emulsion that transforms the texture from gritty to velvet.
Texture is everything.
If you are using canned chickpeas, be prepared to peel them or simmer them until they are falling apart; the skins are the primary cause of a grainy dip.
- food processor
- fine-mesh sieve
- rubber spatula
What goes in.
- 1/2 cuphigh-quality runny tahini
- 1/4 cupfresh lemon juice
- 1 can (15 oz)chickpeas, drained and rinsed
- 1 smallgarlic clove, minced
- 2 tbspextra virgin olive oil
- 1/2 tspsea salt
- 2-3 tbspice water
Emulsify before you add bulk
Running your tahini and lemon juice in the processor for a full minute before adding other ingredients aerates the paste and guarantees a smooth base.
The method.
Whip the base
Add the tahini and lemon juice to the food processor. Process until the mixture looks thick and whipped, usually about 60 seconds.
Add aromatics
Add the garlic, salt, and olive oil. Pulse for 30 seconds, then scrape down the sides with your spatula.
Incorporate chickpeas
Add the rinsed chickpeas. Process for two full minutes. The mixture will look slightly dry at this stage.
Finish with ice water
With the motor running, drizzle in the ice water one tablespoon at a time. Watch as the color shifts from beige to pale ivory and the texture becomes light.
Other turns to take.
Roasted Garlic
Replace the raw garlic with one whole head of garlic that has been roasted until the cloves are golden and soft.
Spiced
Fold in a teaspoon of smoked paprika or cumin at the very end for a warmer finish.
When it doesn't go to plan.
Always use ice-cold water; the temperature contrast helps tighten the fat in the tahini, resulting in a lighter mouthfeel.
If you have time, boil your canned chickpeas in water with a pinch of baking soda for 20 minutes to soften the skins.
Taste your tahini before you start. If it is bitter, add an extra splash of lemon juice to balance the profile.
The ones that keep coming up.
My hummus is too thick, what do I do?
Add another tablespoon of ice water and process for another 30 seconds. Do not add more oil, as it will make the texture heavy.
Can I make this ahead of time?
Yes, but it will firm up in the fridge. Let it sit at room temperature for 20 minutes before serving and stir in a drop of water to loosen it.
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