Description
This restaurant-grade hummus recipe uses an expert emulsification technique to achieve a perfectly creamy, airy texture. By whipping the tahini and lemon juice base before adding the chickpeas, you create a light, consistent spread that is perfect for healthy snacking, appetizers, or as part of a Mediterranean-inspired meal. This plant-based, pantry-friendly recipe is easy to master and completely free of any meat or alcohol.
Ingredients
1 can (15 oz) chickpeas, rinsed and drained
1/3 cup high-quality tahini, stirred
3 tbsp freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp extra virgin olive oil
1/2 tsp salt
1 tbsp ice water (optional)
Instructions
Combine tahini and lemon juice in a food processor with the S-blade attachment.
Process for one minute until the mixture becomes whipped and airy.
Add the olive oil and minced garlic to the processor.
Process for an additional thirty seconds to incorporate the aromatics.
Add half of the rinsed chickpeas to the bowl and blend until uniform.
Scrape down the sides of the bowl with a spatula.
Add the remaining chickpeas and salt.
Process until the hummus reaches the desired creaminess, adding a tablespoon of ice water at the end if a lighter texture is desired.
Notes
Use high-quality light-roasted tahini for the best nutty flavor. Ensure the chickpeas are thoroughly drained. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Category: Trends Recipes
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 0g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg