Traditional Hummus
This is not about blending everything in a food processor at once. Take the extra five minutes to whip the tahini into a cream; it changes the final body of the dish entirely.
Texture is everything
Use canned chickpeas if you must, but dried chickpeas soaked overnight and boiled until they shatter under slight finger pressure produce a noticeably silkier dip.
- food processor
- fine mesh sieve
- rubber spatula
What goes in.
- 1 can (15 oz)chickpeas, drained and rinsed
- 1/2 cuphigh-quality runny tahini
- 1/4 cupfresh lemon juice
- 1 smallgarlic clove, grated
- 2 tbspice water
- 1/2 tspfine sea salt
- 1/4 tspground cumin
Aerating the base
Before adding the chickpeas, blend the tahini, lemon, salt, and garlic for two minutes. It will thicken and turn pale, creating a whipped mousse that holds the chickpeas in suspension.
The method.
Whip the base
Add tahini, lemon juice, salt, and grated garlic to the food processor. Run it until the mixture is thick and creamy.
Incorporate ice water
With the processor running, drizzle in the ice water. Watch as the color turns near-white and the volume increases.
Add chickpeas
Add the chickpeas and cumin. Process for at least three full minutes, scraping down the sides with the rubber spatula as needed, until the mixture is completely smooth.
Adjust and serve
Taste for salt. If it feels too stiff, add a teaspoon more ice water and pulse until the texture resembles loose silk.
Other turns to take.
Herb-infused
Fold in a handful of fresh parsley or cilantro right at the end for brightness.
Spiced Oil
Top with a pool of extra virgin olive oil mixed with a pinch of smoked paprika or crushed red pepper flakes.
When it doesn't go to plan.
If using canned chickpeas, boil them in water with a pinch of baking soda for 10 minutes to soften the skins before blending.
Never substitute bottled lemon juice; the bitterness will overwhelm the tahini.
Store in an airtight container with a thin layer of olive oil on the surface to prevent the top from drying out.
The ones that keep coming up.
Why use ice water?
The temperature shock helps the fats in the tahini emulsify, resulting in a fluffier, lighter dip compared to using room temperature water.
How long can I keep it?
It stays best for up to three days in the refrigerator.
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