Photo by Monika Grabkowska on Unsplash

1 can (15 ounces) chickpeas, rinsed and

½ teaspoon baking soda (if you’re using canned

¼ cup lemon juice (from 1 ½ to 2 lemons), more to

Zest from 2 lemons- I use a

¾ teaspoon smoked paprika

1 medium-to-large clove garlic, roughly

½ teaspoon fine sea salt, to

½ cup tahini

2 to 4 tablespoons ice water, more as

½ teaspoon ground cumin            

1 tablespoon extra-virgin olive


Meanwhile, in a food processor or high-powered blender,
combine the lemon juice, garlic and salt. Process until the garlic is very
finely chopped, then let the mixture rest so the garlic flavor can mellow,
ideally 10 minutes or longer.

Add the tahini to the food processor and blend until
the mixture is thick and creamy, stopping to scrape down any tahini stuck to the
sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2
tablespoons ice water. Scrape down the food processor, and blend until the
mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to
begin with, you might need to add 1 to 2 tablespoons more ice

Add the cumin and the drained, over-cooked chickpeas to
the food processor. While blending, drizzle in the olive oil. Blend until the
mixture is super smooth, scraping down the sides of the processor as necessary,
about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a
super creamy texture.

Taste, and adjust as necessary—I almost always add
another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon
juice for extra zing.

Top with garnishes of your choice, and serve. Leftover
hummus keeps well in the refrigerator, covered, for up to 1

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