Classic Hummus

Ingredients

• ●400 g (one 15-oz can) chickpeas, drained and rinsed (or 250 g cooked from dried)
• ●80 g (⅓ cup) tahini, well-stirred
• ●3 Tbsp fresh lemon juice (about 1 large lemon)
• ●1 clove garlic, peeled
• ●½ tsp fine sea salt
• ●½ tsp cumin
• ●3-4 Tbsp ice water
• ●Extra-virgin olive oil, paprika, and chopped parsley for serving

Method

1. For the smoothest hummus: peel the chickpeas. This sounds tedious but goes fast — gently squeeze each one between your fingers and the skin slips right off. This step is optional but makes a noticeable difference.
2. In a food processor, blend the tahini and lemon juice for 1 minute until thick and pale. Scrape down the sides.
3. Add the garlic, salt, and cumin. Blend for 30 seconds.
4. Add half the chickpeas. Blend for 1 minute. Add the remaining chickpeas. Blend for 2-3 minutes, scraping down the sides as needed.
5. With the processor running, drizzle in the ice water 1 tablespoon at a time until the hummus is smooth, light, and creamy. Keep blending — the longer you blend (up to 4-5 minutes total), the smoother it gets.
6. Taste and adjust lemon, salt, and garlic. Serve drizzled with olive oil and sprinkled with paprika and parsley.
7. *Storage:** Refrigerator for up to 1 week in an airtight container with a thin layer of olive oil on top.