Even though canned chickpeas are "cooked," they aren't soft enough for restaurant-quality hummus. Place the drained chickpeas in a small pot, cover with water, and simmer for 10 minutes (add a pinch of baking soda if you want them extra mushy). Drain and rinse with cold water.
Step 2
In a food processor, combine the tahini, lemon juice, salt, and minced garlic. Process for 1 minute until the mixture turns into a thick, pale paste.
Step 3
Add the ice cubes to the processor and blend again. The ice aerates the tahini, turning it into a light, whipped cream consistency.
Step 4
Add the softened chickpeas and cumin. Process for at least 3 to 5 minutes. Most people stop too early. Keep going until the hummus is completely smooth and looks like soft-serve ice cream
Step 5
Taste for salt and lemon. If itβs too thick, add a tablespoon of cold water while the motor is running.
Step 6
Spread on a shallow plate, using a spoon to create "swirls." Pour a generous pool of olive oil into the center and garnish.
Notes
If you want "world-class" smooth hummus, pinch the skins off the chickpeas after simmering them. It takes 5 minutes but removes every trace of graininess.
If you find raw garlic too sharp, let the minced garlic sit in the lemon juice for 10 minutes before blending. The acid "cooks" the garlic and removes the sting.
This dish is special because...
hummus, in my opinion, is one of the best things on earth ππ
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because of social distancing = less frequent groceries = lack of hummus supply... so I tried making my own π
