Description
Achieve restaurant-quality hummus at home with this foolproof, velvety recipe. By prioritizing the emulsion of tahini and lemon juice before adding solids, you create a light, fluffy base that is perfectly balanced and incredibly creamy. This method avoids heavy oils, instead using ice water to achieve that signature silky consistency that makes this the ultimate Mediterranean dip.
Ingredients
15oz can chickpeas, drained and rinsed
1/3 cup high-quality hulled tahini
3 tbsp freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp extra virgin olive oil
1/2 tsp salt, or to taste
2 tbsp ice water
Instructions
Combine the tahini and fresh lemon juice in a food processor.
Process on high for 60 seconds until the mixture appears whipped and pale.
Add the olive oil, minced garlic, and salt to the processor bowl.
Pulse for 30 seconds to incorporate the aromatics.
Add the drained chickpeas and process for one minute until the texture is coarse.
While the processor is running, slowly add the ice water until the mixture becomes silky and smooth.
Adjust seasoning with extra salt or lemon juice to taste.
Notes
For the smoothest possible texture, remove the outer skins from the chickpeas before blending. Always use freshly squeezed lemon juice for the best flavor. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10
- Category: Trends Recipes
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 145
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg