Super-Light Hummus

Ingredients

• 3 15-ounce cans canned chickpeas (Drained and rinsed; reserve some liquid only if needed to adjust consistency)
• 1 tsp baking soda (For alkalizing the simmering water)
• 1.5 cups tahini (Well stirred before measuring)
• 0.5 cup fresh lemon juice (About 3 to 4 lemons)
• 2 cloves garlic (Finely grated or minced)
• 0.75 cup boiling water (Whisk into the tahini mixture; add more by the tablespoon if it breaks or remains too thick)
• 10 ice cubes (Add one at a time during processing; use standard tray or crescent-shaped ice cubes)
• kosher salt (To taste)
• extra-virgin olive oil (For drizzling and garnish, if desired)
• paprika or ground sumac (Optional garnish)

Steps

1. 1

   Drain and rinse the chickpeas. Place them in a saucepan with enough water to cover generously and add the baking soda. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the chickpeas are very soft and their skins are beginning to split, about 20 to 30 minutes.

2. 2

   While the chickpeas simmer, combine the tahini, lemon juice, garlic, and a pinch of salt in a bowl. Gradually whisk in the boiling water until the mixture is smooth, pale, and noticeably lighter. If it breaks or becomes too thick, whisk in additional boiling water 1 tablespoon at a time until emulsified.

3. 3

   Drain the chickpeas thoroughly and transfer them to a food processor while they are still hot. Do not allow them to cool, since hot chickpeas puree more smoothly.

4. 4

   Process the hot chickpeas for about 5 minutes, stopping occasionally to scrape down the sides, until the mixture is as smooth as possible.

5. 5

   With the food processor running, add the ice cubes one at a time. Continue processing until each cube is incorporated and the puree becomes cool, light, and silky.

6. 6

   Add the thinned tahini mixture to the food processor and process until fully combined and ultra-creamy. Taste and adjust the salt and lemon juice as needed.

7. 7

   Transfer the hummus to a serving bowl or airtight container. For the best texture and flavor, let it come to room temperature before serving. Garnish with olive oil and paprika or sumac, if desired.

Notes

The source body excerpt did not include the complete ingredient list or exact measurements because the recipe is members-only; quantities here are reconstructed estimates and should be verified against the original recipe. The hummus can be refrigerated in an airtight container for up to 5 days. Bring it to room temperature before garnishing and serving. The key techniques are processing the chickpeas while hot, adding ice gradually, and whisking the tahini mixture until light and emulsified.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• Middle Eastern
• no-bake
• make-ahead