Hummus

 

YOU WILL NEED for a single batch:

1 (15-ounce) can chickpeas

1/4 cup (60ml) fresh lemon juice, 1 large lemon

2 garlic cloves, minced

1/4 cup (56g) well-stirred tahini

1/2 tsp salt

2 tablespoons (30ml) extra-virgin olive oil

2 to 3 tablespoons (45ml) ice water 




YOU WILL NEED FOR A Double BATCH:

2 (15-ounce) cans chickpeas

1/2 cup fresh lemon juice, 2 large lemon

4 garlic cloves, minced

1/2 cup (112g) well-stirred tahini

1tsp salt

1/4 cup (60 ml) extra-virgin olive oil

1/4 cup to 1/4 + 1/8 cup (90 ml) ice water 




DIRECTIONS

1. Add the minced garlic to the lemon juice, so it will mellow out; let it set for at least a few minutes-up to a couple of hours.
2. Boil drained chickpeas in a few inches of water containing 1/2 tsp baking soda for 20-25 minutes; rinse under cold water for 30 seconds.
3. In the bowl of a food processor, combine the tahini and lemon juice/garlic and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
4. Add the olive oil and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
5. Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
6. The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of ice cold water or aquafaba with the food processor turned on until you reach the perfect consistency.
7. Taste and adjust salt as needed. Serve hummus with a drizzle of olive oil and Aleppo pepper.