Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/4 cup (60ml) tahini
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 small clove (3g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground cumin
  • 3 tbsp (45ml) ice-cold water

Instructions:

  1. Add the tahini, lemon juice, olive oil, and salt to the blender. Process for 30 seconds until a pale, whipped consistency is achieved.
  2. Add the drained chickpeas, minced garlic, and cumin. Blend on high for 1–2 minutes, scraping down the sides with a spatula once to ensure all chickpeas are incorporated.
  3. While the blender is running on low, slowly drizzle in the ice-cold water one tablespoon at a time until the hummus reaches a velvety, spreadable consistency.