Adapted from Israeli Soul. This is a half recipe from the one in the book with a few small changes.
- As noted in the post above, if you have a Vitamix, now is the time to break it out — it makes for an especially creamy hummus. If you don’t, a food processor works very well, too.
- The original recipe calls for a tiny amount of garlic and some cumin, too. If you would like to add these ingredients, go for it: 1/4 clove of garlic or more to taste, and 1/2 teaspoon cumin.
- I have made this with a variety of tahini, and it always works out.
- I have made this with both cooked-from-scratch (often this recipe or this one) and canned chickpeas. Don’t be afraid to use the can — it works beautifully.
- 2 tablespoons fresh lemon juice, plus more to taste (I always start with 3 tablespoons now)
- 1 cup (227 g) well-stirred tahini
- 1 – 1.5 teaspoons (4 to 6 g) kosher salt
- 3/4 cup (178 g) ice water
- 1.5 cups (295 g) cooked chickpeas or one 15-oz can chickpeas, drained and rinsed
- flaky sea salt to taste
- 3 tablespoons olive oil
- 1/2 cup cooked chickpeas, dried very well
- 3/4 teaspoon spices such as cayenne, smoked paprika, or cumin, etc.
- Make the hummus: Place the lemon juice, tahini, and salt (start with 1 teaspoon salt if you are sensitive), in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute. (Note: I find the key with the Vitamix is to start at the lowest speed and stay there until the mixture really comes together — otherwise the blades will spin too quickly and the motor will start overheating.)
- Stream in the ice water with the motor running. Process the mixture, stopping to scrape the sides of the container once, until it is smooth and creamy and lightens to the color of dry sand.
- Add the chickpeas and process, scraping the sides again as needed, until the chickpeas are completely blended and the hummus is smooth and uniform in color.
- Taste. Adjust with sea salt to taste. Add more lemon if you wish. Note: If the texture of the hummus is loose, this is OK because it will continue to thicken as it cools and sets in the fridge. The hummus will keep in the fridge for at least one week.
- To make the crispy chickpeas: Heat the 3 tablespoons of olive oil with the chickpeas in a small skillet over medium heat. When the chickpeas begin sizzling and taking on some color, remove them from the skillet with a slotted spoon, transfer to a bowl, toss with the spices, and sea salt to taste.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blender, Food Processor
- Cuisine: Middle Eastern
Keywords: tahini, lemon, chickpeas, hummus