Making Proper Hummus
A bowl of good hummus relies on the quality of your tahini and the patience to blend it long enough to aerate. Skip the canned chickpeas if you have time to boil them until they practically disintegrate, as this is the only way to achieve a truly smooth consistency.
Texture is everything
The secret to restaurant-style hummus is the emulsification of tahini and citrus before the beans enter the bowl. Have your ice water ready to thin the mixture as needed.
- food processor
- rubber spatula
- fine mesh sieve
What goes in.
- 1/2 cuphigh-quality runny tahini
- 1/4 cupfresh lemon juice
- 1 clovegarlic, peeled
- 1/2 tspfine sea salt
- 1 can (15 oz)chickpeas, drained and rinsed
- 2 tbspice water
- 1/4 tspground cumin
Emulsify before you add bulk
Whip your tahini, lemon juice, and garlic in the processor for at least 60 seconds until the mixture looks like thick whipped cream. This base ensures the final hummus is light and stable rather than separated.
The method.
Prepare the base
Place tahini, lemon juice, garlic, and salt in the processor. Blend on high until the mixture is thick, pale, and fluffy.
Incorporate the chickpeas
Add the chickpeas and cumin to the bowl. Process for 2 minutes. The mixture will look thick and somewhat dry at this stage.
Adjust the texture
With the motor running, slowly drizzle in the ice water. Stop once the hummus looks smooth, light, and flows easily off the spatula.
Final adjustment
Taste for salt. If the garlic is too sharp, add a splash more lemon juice and pulse once more.
Other turns to take.
Roasted Red Pepper
Add one roasted, peeled red pepper to the processor during the final stage of blending.
Herb-Infused
Fold in two tablespoons of finely chopped flat-leaf parsley or cilantro by hand after processing.
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 for a smoother finish.
Always use ice-cold water; it helps the tahini and oil emulsify into a light, airy texture.
Serve at room temperature rather than straight from the fridge for the best flavor.
The ones that keep coming up.
Why is my hummus grainy?
Usually because the chickpeas were not processed long enough or the skins are too tough. If you have the patience, peeling the skins off the chickpeas results in the smoothest possible texture.
Can I use bottled lemon juice?
Avoid it. The acidity in fresh lemon juice is necessary to cut through the richness of the tahini, while bottled juice often has a metallic aftertaste.
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