Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), rinsed well, drained, reserving aquafaba
  • 4 Tbsp (60 ml) Freshly squeezed Lemon Juice
  • 2 large Garlic Cloves, peeled
  • ½ tsp Ground Cumin
  • ¾ tsp Fine Sea Salt, plus more to taste
  • 4 Tbsp Extra Virgin Olive Oil (for blending)
  • 2–4 Tbsp Ice Cold Water or reserved Aquafaba (for texture)
  • 1 Tbsp Extra Virgin Olive Oil (for garnish)
  • Paprika or Za’atar (for garnish)

Instructions:

  1. Prepare Chickpeas (Optional Step for Silken Texture): For the creamiest result, gently rub the rinsed chickpeas between your hands or on a tea towel to slip off any loose skins. Discard the skins.
  2. Combine the Staples: In the bowl of your food processor, place the garlic cloves, lemon juice, ground cumin, and salt.
  3. Process Garlic: Pulse the mixture 5–10 times until the garlic is finely minced and slightly incorporated into the lemon juice. This pre-blending step ensures a smooth flavor profile.
  4. Add Chickpeas: Scrape down the sides of the bowl, then add the drained chickpeas. Process continuously for 1 minute until the mixture is thick, grainy, and starting to break down.
  5. Scrape and Refine: Stop the processor, scrape down the sides thoroughly, and process again for another 30 seconds.
  6. Slowly Add Oil: With the motor running, slowly drizzle in the 4 Tbsp of Extra Virgin Olive Oil through the feed tube. Allow the machine to run for 1 minute after the oil is added.
  7. Introduce Cold Water: Still with the motor running, add the ice-cold water or aquafaba, 1 tablespoon (15 ml) at a time, until the hummus reaches your desired creamy consistency. Process for 2-3 minutes continuously to achieve maximum smoothness.
  8. Final Polish: Taste the hummus and adjust seasoning (add more salt or lemon juice if necessary).
  9. Chill: Transfer the hummus to an airtight container. Allow it to chill in the refrigerator for at least 30 minutes. This resting time is crucial for the flavors to deepen and the hummus to thicken beautifully.
  10. Serve: Spoon the chilled hummus into a shallow serving bowl. Create a well in the centre, drizzle generously with the extra 1 Tbsp of EVOO, and finish with a dusting of paprika or Za’atar.