Whipped Lemon Hummus

Ingredients

• 1 can Chickpeas, canned no-salt-added, drained and rinsed
• ⅜ cup Tahini
• 4 tbsp juice Lemon
• 1 clove Garlic
• ½ tsp Ground cumin
• 2 tbsp Extra-virgin olive oil
• ½ tsp Kosher salt
• ¼ tsp Smoked paprika (optional)

Method

1. Blend the tahini, lemon juice and garlic alone first, for a full minute, until it is pale and thick. Doing this before the chickpeas go in is the single biggest difference between good and mediocre hummus.
2. Add chickpeas, cumin and salt; blend 2 minutes, scraping down.
3. With the motor running, add 3-4 tbsp of ice water a spoonful at a time until it turns fluffy and almost mousse-like.
4. Spread in a shallow bowl with the back of a spoon, pour olive oil into the well, dust with smoked paprika.

Notes

✨ The restaurant touch

The swoosh. Spread it wide and shallow with a spoon and pool the oil in the middle — never serve hummus in a mound.

🧒 For the kids

Serve with carrot sticks, cucumber coins and pita triangles. Hummus is one of the most reliably eaten vegetables-adjacent foods there is.

🌿 From the garden

Nothing, unless you count garlic — and you should grow garlic.

🥡 Leftovers

5 days. Press plastic against the surface so it does not skin over.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.