Hummus 2.1

October  6, 2019
0 Ratings
Photo by durun99
  • Prep time 2 minutes
  • Cook time 15 minutes
  • 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

What You'll Need
  • 1 (15-ounce) can chickpeas
  • 85 grams (6 tablespoons) tahini
  • 30 grams (2 tablespoons) freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cumin, plus 1/8 teaspoon for serving (see note)
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh Italian flat-leaf parsley
  • 1/4 teaspoon paprika (see note)
  1. 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.
  2. 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.
  3. 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.
  4. 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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