Ingredients:

  • 1 x 15 oz can (425 g) Canned Chickpeas (Garbanzo Beans), drained, reserving the liquid (aquafaba)
  • 1/2 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1/2 cup (120 mL) High-Quality Tahini (Sesame Paste), stirred thoroughly
  • 1/4 cup (60 mL) Fresh Lemon Juice
  • 2 large cloves Garlic, peeled and roughly chopped
  • 1 teaspoon Fine Sea Salt or Kosher Salt, plus more to taste
  • 1/2 teaspoon Ground Cumin
  • 1/4 cup Ice-Cold Water or Reserved Aquafaba, plus extra if needed
  • 1–2 tablespoons Extra Virgin Olive Oil (for garnishing)
  • Pinch Paprika (optional garnish)

Instructions:

  1. Prepare the Chickpeas: Drain the canned chickpeas thoroughly, but reserve the liquid (aquafaba). Rinse the chickpeas briefly.
  2. Boil for Smoothness: Place the chickpeas in a small saucepan and cover them with water (or the reserved aquafaba) by about 1 inch. Add the baking soda.
  3. Simmer: Bring the mixture to a rapid boil, then reduce the heat and simmer vigorously for 20 minutes. Stir occasionally. The skins will soften and begin to slough off; this is exactly what we want.
  4. Drain and Rinse: Drain the hot chickpeas immediately using a fine-mesh sieve. Rinse them briefly under cold water to stop the cooking process and cool them down slightly.
  5. Start the Emulsion: In the bowl of the food processor, combine the tahini, lemon juice, salt, and garlic.
  6. Process Vigorously: Process the tahini mixture for 1–2 minutes straight. It will seize up and lighten in colour, becoming pale and thick—almost like a paste. Scrape down the sides.
  7. Add Cold Liquid: With the processor running, slowly drizzle in 2–3 tablespoons of the ice-cold water (or aquafaba). The mixture will suddenly loosen and transform into a smooth, creamy, pale paste. This emulsion is the foundation of perfect hummus.
  8. Add the Chickpeas: Add the cooked, drained chickpeas and the cumin to the tahini mixture. Process continuously for 3–5 minutes. Stop frequently to scrape down the sides, ensuring every piece is incorporated.
  9. Adjust Texture: If the hummus looks too thick or pasty after 3 minutes of blending, slowly drizzle in the remaining cold water, 1 teaspoon at a time, until the desired light, velvety consistency is achieved. The hummus should look almost whipped and slightly pale.
  10. Final Taste Check: Taste the hummus and adjust seasoning. You may need extra salt, a dash more lemon juice for brightness, or even a tiny splash of water if it’s too stiff.
  11. Chill (Crucial for Flavour): Transfer the hummus to an airtight container. Cover and refrigerate for at least 30 minutes. This allows the flavours to meld and the final texture to firm up slightly.
  12. Presentation: Scoop the chilled hummus onto a shallow platter, using the back of a spoon to create a deep swirl in the centre. Drizzle generously with olive oil and sprinkle with paprika before serving.