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.
- I like my hummus not too garlicky, a little lemony, and only very slightly cumin-y. I actually now omit the cumin, and I like it that way, but you do you: season the hummus as you wish.
- 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. I’d like to think I could discern the difference in a blind taste test, but I’m not sure I could. Don’t be afraid to use the can.
- 1/4 clove garlic
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup (227 g) well-stirred tahini
- 1 – 1.5 teaspoons (4 to 6 g) kosher salt
- 1/2 teaspoon cumin, optional
- 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 garlic, lemon juice, tahini, salt (start with 1 teaspoon salt if you are sensitive), and cumin, if using, in a food processor or blender. Process until the mixture looks like peanut butter, about 1 minute.
- 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