Fluffy Hummus

This is mostly an exercise in technique. None of the ingredients are groundbreaking, but how you treat them will make all the difference.

Ingredients

1 (15oz) can chickpeas, drained (reserving 1/4 cup of liquid)

1/4 cup fresh lemon juice

1/4 cup well-stirred tahini

1 small garlic clove, minced

2 tbsp extra-virgin olive oil

1 tsp ground cumin

Salt to taste

2 to 4 tbsp reserved chickpea liquid

Dash of Za’atar for serving

Directions

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “bloom” the tahini, making the hummus smooth and creamy.

2. Add the olive oil, minced garlic, cumin, and a 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.

3. Drain the chickpeas. Then 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.

4. The hummus will likely be too thick and still have tiny bits of chickpea. To achieve this, slowly add 2 to 3 tablespoons of cold water to the food processor while it is running, until you reach the desired consistency. Taste and adjust as needed.