Method
Process the tahini and lemon juice for 1 minute until pale and aerated. Add garlic, cumin, and salt.
Add the chickpeas and process, scraping the bowl, until finely ground.
With the machine running, drizzle in ice water until the hummus becomes very smooth and light. Blend in the olive oil.
Adjust lemon and salt. Serve with a swirl of olive oil or refrigerate in a covered container.
Notes
Warm chickpeas blend especially smoothly; peel them only when an ultra-refined texture is worth the extra labor.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve with wedges of Skillet Garlic Naan.
- Blend in Roasted Garlic Purée for a sweeter roasted-garlic variation.