J.M. Hirsch's Beard-award-winning article in Milk Street Magazine about how they make hummus in home and commercial kitchens in Israel inspired me to come up with a better hummus than I had been making, but which is also more streamlined than the method used in the recipe that accompanies Hirsch's article. You can vary the flavor of the hummus by substituting ¼ teaspoon of za'atar for the cumin in step 4 or by using smoked paprika and/or ground sumac in place of the regular paprika. —durun99
What You'll Need
(15-ounce) can chickpeas
(6 tablespoons) tahini
(2 tablespoons) freshly squeezed lemon juice
fine sea salt
ground cumin, plus 1/8 teaspoon for serving (see note)
1 to 2
tablespoons extra-virgin olive oil
minced fresh Italian flat-leaf parsley
paprika (see note)
Drain the chickpeas, reserving the liquid (aquafaba) from the can. Place the chickpeas in a small bowl with 75 grams (5 tablespoons) of the aquafaba. Microwave on high power until warm, about 1 minute, depending on the power of your microwave.
Scrape the warm chickpeas and aquafaba into the work bowl of a food processor fitted with the metal "s" blade. Process for 3 minutes until very smooth and creamy, scraping the bowl down once or twice.
Add the tahini, lemon juice, salt, and ⅛ teaspoon cumin, and process until very smooth and light in color, about 1 minute. Add additional aquafaba, 1 tablespoon at a time, if the puree is too stiff. Taste for salt.
Scrape the hummus into a shallow serving bowl. Using a large spoon, swirl a well in the center of the hummus. Fill the well with the olive oil. Sprinkle the parsley over the hummus, then dust with the paprika and remaining ⅛ teaspoon cumin. Serve with warm pita bread or naan or crackers. The hummus can be refrigerated in an airtight container for up to 5 days.