Smooth, Fluffy & Lemony Hummus
I combined several techniques. The process has a few more steps, but it's worth it.
Ingredients
- 1 can chickpeas, drained
- 1 teaspoon baking soda
- zest and juice of 1 1/2 – 2 lemons
- 2 large garlic cloves, whole and unpeeled
- 2 big pinches salt
- 4-5 tablespoons tahini
- 1/4 teaspoon ground cumin
- 3 ice cubes
Garnishes
- good quality olive oil
- sumac or za’atar, optional
Instructions
- Drain the can of chickpeas. Place in a small saucepan and add water to cover. Add a teaspoon of baking soda. Bring to a boil, then simmer for about 15 minutes. This will soften the chickpeas.
- Meanwhile, work on the lemon juice and garlic infusion. Zest the lemons, reserving the zest for later. Juice the lemons, then combine lemon juice, whole garlic cloves, and salt in a food processor. Pulse a few times to break up the garlic cloves. Then let it sit about 15 minutes to marinate.
- Drain the lemon juice, discarding the garlic and keeping the lemon juice. Return the lemon juice to the food processor. Add the tahini, cumin, and lemon zest. Puree until it forms a smooth paste.
- Drain the soften chickpeas, discarding the liquid. Add the softened chickpeas to the food processor. Also add 3 ice cubes. Puree for about a minute until fully smooth. Taste for salt, lemon, tahini.
- Serve in a wide, shallow bowl. Use a rubber spatula or spoon to make the surface smooth and create a gentle well in the center of the hummus. Pour good quality olive oil in the center well. Enjoy with flatbread, crackers, raw broccolini, carrots, etc. Sometimes I sprinkle sumac or za’atar on top, but it is totally optional.