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Prepare the Ingredients:
Rinse and drain canned chickpeas. If using cooked chickpeas, make sure they are soft and cooled.
Peel the garlic and squeeze the lemons for fresh juice.
Blend the Base:
In a food processor, combine tahini and lemon juice. Blend for 1 minute to whip the tahini until creamy.
Add Flavorings:
Add the garlic, cumin, and salt to the whipped tahini. Blend again until smooth.
Add Chickpeas:
Add the chickpeas in two batches, blending after each addition for 1 minute. Scrape down the sides as needed.
Adjust Texture:
While blending, slowly drizzle in 2–3 tablespoons of ice water until the hummus becomes light and smooth.
Finish with Olive Oil:
Add the olive oil and blend one last time for an extra creamy finish.
Serving and storage tips:
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