Ingredients:

  • 1 (15 oz) can Chickpeas, rinsed and drained (reserve aquafaba)
  • 4 to 5 large cloves fresh Garlic, roughly chopped
  • 1/4 cup fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil (Good quality)
  • 1/2 teaspoon Ground Cumin
  • 1 teaspoon Fine Sea Salt (or to taste)
  • 1/4 to 1/2 cup Ice Water (or reserved aquafaba)
  • 1 tablespoon Extra Virgin Olive Oil (for serving)
  • 1/4 teaspoon Smoked Paprika (optional, for garnish)
  • 1 tablespoon Chopped Fresh Parsley (optional, for garnish)

Instructions:

  1. Prepare the Aromatics: Place the roughly chopped garlic, lemon juice, salt, and cumin into the bowl of the food processor.
  2. Process: Pulse the mixture for 30 seconds until the garlic is finely minced and thoroughly combined with the lemon juice. This helps to soften the flavor of the raw garlic.
  3. Add Chickpeas: Add the drained and rinsed chickpeas to the processor.
  4. Initial Blend: Process continuously for 1 to 2 minutes. The mixture will look coarse; scrape down the sides of the bowl.
  5. Start Emulsification: With the food processor running, slowly drizzle in the 1/4 cup of EVOO through the feed tube. Continue blending until the mixture begins to resemble a thick paste.
  6. Whip the Hummus (The Chef's Trick): While the processor is still running, slowly drizzle in the ice water (or aquafaba), adding 1 tablespoon at a time. The mixture will dramatically lighten in colour and texture. Stop adding water when the hummus is flowing smoothly and has achieved a whipped, airy consistency.
  7. Final Blend: Process the hummus for an additional 2 minutes after all ingredients are added, scraping down the sides every 30 seconds, to break down remaining fibers for ultimate smoothness.
  8. Taste and Adjust: Taste the finished hummus. Adjust salt and lemon juice as needed. If it’s too thick, add another splash of ice water.
  9. Chill (Recommended): Transfer the hummus to an airtight container and chill in the refrigerator for at least 30 minutes. This allows the flavors to marry and helps the hummus set to a better dipping consistency.
  10. Plating: Spoon the hummus onto a shallow serving dish, create a wide well with the back of a spoon. Drizzle generously with the reserved EVOO and garnish with smoked paprika and parsley.