Making Proper Hummus
You do not need a blender for this, but you do need patience. When you prioritize the emulsion of the aromatics, you eliminate the need for excess water or oil to achieve a silken texture.
The quality of your tahini dictates the result.
Use a pourable, roasted sesame tahini. If your tahini is seized or hardened, warm it slightly or choose a different brand before starting.
- food processor
- rubber spatula
- fine mesh sieve
What goes in.
- 1/2 cuphigh-quality tahini
- 1/4 cupfresh lemon juice
- 1 small clovegarlic, smashed
- 1/2 tspfine sea salt
- 1 can (15 oz)chickpeas, drained and rinsed
- 2 tbspice water
Aerating the base
Process the tahini, lemon, and garlic for at least sixty seconds. You are looking for the mixture to change from a thick paste to a pale, mousse-like consistency before the chickpeas hit the bowl.
The method.
Prepare the base
Combine tahini, lemon juice, salt, and garlic in the processor. Blend until the mixture thickens and turns opaque white.
Add chickpeas
Add the rinsed chickpeas. Process for two full minutes. The mixture will look thick and possibly slightly grainy at this point.
Emulsify with ice water
With the processor running, drizzle in the ice water one tablespoon at a time. Watch as the hummus transitions from a heavy paste to a light, whipped, cloud-like consistency.
Adjust
Taste for salt. If you prefer a sharper profile, add an extra squeeze of lemon. Transfer to a shallow bowl and use the back of a spoon to create wells for garnish.
Other turns to take.
Roasted Garlic
Replace raw garlic with three cloves of slow-roasted garlic for a deeper, earthier profile.
Cumin-Spiced
Add 1/2 teaspoon of toasted, ground cumin during the chickpea stage.
When it doesn't go to plan.
Drizzle a small pool of olive oil in the center of the bowl after plating.
If using canned chickpeas, a quick rinse under cold water removes the metallic tin taste.
Hummus is best served at room temperature, not straight from the refrigerator.
The ones that keep coming up.
Should I peel the chickpeas?
Peeling chickpeas creates a marginally smoother texture, but if you whip the tahini base properly, the extra work is unnecessary.
Why is my hummus grainy?
Usually because the chickpeas weren't processed long enough. Give it another minute of blending and add a tiny splash more ice water.
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