Hummus
This smooth and creamy hummus includes a secret ingredient: ice.
Removing the fibrous skins of the chickpeas and blending ice into the mixture ensures a satisfyingly silky texture.
YIELD: Makes about 3.5 cups of hummus
INGREDIENTS
For the hummus:
3 cups cooked chickpeas, outer skins removed, or 2 cans (15 oz. each) of chickpeas, drained and rinsed (save the liquid!)
1/4-1/2 cup reserved chickpea liquid (aquafaba)
2 medium cloves garlic
2 tbsp. lemon juice (~1 lemon)
1 1/2 tsp. kosher salt—I use Diamond Crystal
3/4 cup tahini
1/2 cup of ice (4-5 ice cubes)
To garnish:
Olive oil
Minced parsley
TOOLS
Food Processor
Spatula
INSTRUCTIONS
To the bowl of a food processor, add the chickpeas, garlic, lemon juice, salt, tahini, ice, and aquafaba or water. Blend for 1 minute until the mixture is smooth and loose. Some tahinis are more absorbent than others, so if necessary, blend in more liquid 1 tbsp. at a time to loosen the mixture.
Spread onto a serving dish, then garnish with minced parsley and a generous drizzle of olive oil. I usually sprinkle some za’atar over too.
Note: In an airtight container, this hummus can be stored in the refrigerator for up to 5 days.