Ingredients:

  • 1/2 cup (120 ml) Tahini (Good quality, 100% sesame, well-stirred)
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1/2 tsp (2.5 ml) Fine Sea Salt
  • 1-2 cloves Fresh Garlic, peeled and roughly chopped
  • 1/2 tsp (2.5 ml) Ground Cumin
  • 1 (15 oz / 425 g) can Chickpeas (Garbanzo Beans), drained and rinsed (reserve the liquid/aquafaba)
  • 1/4 cup (60 ml) Ice Water or 3-4 small ice cubes
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for garnish)
  • Pinch Smoked Paprika (for garnish)
  • 1 tsp (5 ml) Fresh Parsley or Coriander, chopped (for garnish)

Instructions:

  1. Drain the canned chickpeas thoroughly, reserving the liquid (aquafaba). Rinse the chickpeas under cold water briefly. (For ultimate smoothness, optionally rub the chickpeas between two towels to remove the tough outer skins.)
  2. Start the Emulsion: Combine the tahini, lemon juice, salt, garlic, and cumin in the bowl of the food processor.
  3. Process Vigorously: Process the tahini mixture for 1-2 minutes continuously. Stop and scrape down the sides. The mixture should thicken significantly and turn noticeably paler—this crucial step prevents bitterness.
  4. Add Chickpeas: Add the prepared chickpeas to the tahini mixture. Process continuously for 3-4 minutes, scraping down the sides religiously throughout this stage. The mixture will look thick and dry initially.
  5. Aeration via Ice: While the food processor is running, slowly drizzle in the ice water (or drop in the ice cubes). Process until the hummus is perfectly smooth, light, and airy. If it is too thick, add a teaspoon of the reserved chickpea liquid (aquafaba) until the desired consistency is reached.
  6. Taste and Adjust: Taste the hummus. Adjust salt and lemon juice as needed, ensuring it is tangy and well-seasoned.
  7. Rest and Serve: Transfer the hummus to a serving bowl. Smooth out the surface to create a classic swirl/well.
  8. Garnish: Drizzle generously with Extra Virgin Olive Oil into the centre well. Sprinkle with smoked paprika and chopped herbs. Serve immediately or chill for 30 minutes to allow the flavours to marry.