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Prep time
2 minutes
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Cook time
15 minutes
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Makes
2 cups
Author Notes
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
Ingredients
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1
(15-ounce) can chickpeas
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85 grams
(6 tablespoons) tahini
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30 grams
(2 tablespoons) freshly squeezed lemon juice
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1/2 teaspoon
fine sea salt
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1/8 teaspoon
ground cumin, plus 1/8 teaspoon for serving (see note)
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1 to 2
tablespoons extra-virgin olive oil
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1 tablespoon
minced fresh Italian flat-leaf parsley
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1/4 teaspoon
paprika (see note)
Directions
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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.
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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.
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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.
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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.
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