Several years ago Anne brought hummus from Iowa City’s Oasis Falafel to Green Lake, WI and it was amazing, so smooth and light. I’ve tried lots of different methods, including peeling the chickpeas. I think this gets pretty close to perfection.
Lindsay
- 1 (15-ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 1/2 teaspoon baking soda (for canned chickpeas)
- 1/3 cup lemon juice (from 1 1/2-2 lemons), more to taste
- 1 clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt, to taste
- 1/3 cup tahini
- 2-4 tablespoons ice water, more as needed
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Any of the following garnishes: drizzle of olive oil, sprinkle of ground sumac or paprika or chopped fresh parsley
Place chickpeas in a medium saucepan and add baking soda. Cover with several inches of water, and bring to a boil over high heat (watch carefully – it likes to boil over). Continue boiling, reducing heat if necessary, for 20 minutes, until the chickpeas are very soft and their skins are falling off. Drain and rinse with cool water for about 30 seconds. Set aside.
Meanwhile, in food processor or blender, combine lemon juice, garlic and salt. Process until garlic is very finely chopped, then let rest to mellow the flavor – ideally at least 10 minutes. Add tahini and blend until thick and creamy.
While the food processor is running, drizzle in 2 tablespoons ice water. Scrape down and blend until super smooth and creamy.
Add cumin and chickpeas. While blending, drizzle in olive oil. Blend until smooth and light, about 2 minutes. Add more ice water, a tablespoon at a time, to thin to desired consistency.
Taste and adjust with salt and lemon juice. Garnish as desired.
Spencer Family Cookbook 
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