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. —durun99
(15-ounce) can chikpeas
grams (6 tablespoons) tahini
grams (2 tablespoons) freshly squeezed lemon juice
fine sea salt
ground cumin, plus 1/8 teaspoon for serving
1 to 2
tablespoons extra-virgin olive oil
minced fresh Italian flat-leaf parsley
In This Recipe
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 (you can substitute ¼ teaspoon za’atar for the cumin in this step if you like). Serve with warm pita bread or naan or crackers. The hummus can be refrigerated in an airtight container for up to 5 days.