Snack · 15 min · middle-eastern

Silky Tahini Hummus

✓ USDA-verified nutrition data

Ingredients

• 2 15-oz cans Chickpeas
• 1/3 cup Tahini
• 1 Lemon
• 1 clove Garlic
• 2 tbsp Olive oil
• 1/2 tsp Cumin
• 3 tbsp Ice water

Steps

1. Drain the chickpeas, reserving 1/4 cup of the can liquid, and rub a handful at a time between clean kitchen towels — the skins slip right off and that is the whole secret to silkiness.
2. Blitz the tahini, lemon juice, garlic, and cumin in a food processor for a full 2 minutes, until it turns pale and fluffy; tahini needs the head start.
3. Add the skinned chickpeas and blend 4 minutes, stopping twice to scrape the sides — patience here is what makes it whipped instead of grainy.
4. With the motor running, drizzle in the ice water one tablespoon at a time until the hummus ribbons off a spoon.
5. Season boldly with salt; under-salted hummus tastes flat no matter how smooth it is.
6. Spoon into a shallow bowl, swirl the back of the spoon to make valleys, and flood them with olive oil.
7. Rest 10 minutes before serving so the garlic mellows into the tahini.

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