Super-Light Hummus
- MakesMakes about 4 cups
- Cook Time45 minutes
This hummus is designed to be super-light and ultra-creamy. We use canned chickpeas for convenience, but we simmer them in alkalized water so the skins soften and break down during processing for a smoother, silkier puree. We were then faced with a paradox: The chickpeas puree best when hot, but aeration is optimal when the mixture is chilled. Enter ice cubes, a not-so-secret secret for restaurant hummus. After five minutes of processing the warm chickpeas, we add ice cubes (use ones from a standard-size tray or the crescent style dispensed from a built-in ice maker), one at a time, which cools the puree while also adding moisture for suppleness. As for the tahini, which itself is thick and pasty—thinning it with boiling water and a vigorous whisking significantly lightens its consistency so it brings a loftiness when blended into the chickpea puree. The hummus is best at room temperature, but can be made in advance. Transfer it from the food processor to an airtight container and refrigerate up to five days. Bring to room temperature before garnishing and serving.
Don’t stop whisking the tahini, lemon and boiling water until the mixture is smooth and light. But don’t worry if it “breaks.” Whisk in additional boiling water 1 tablespoon at a time until once again emulsified. Also, don’t allow the chickpeas to cool before processing. They will break down into a smoother, creamier puree if processed when hot.
Step 1
In a large saucepan, boil 1 quart water. Meanwhile, in a medium bowl, whisk together the tahini, lemon juice and ¼ teaspoon salt. When the water reaches a boil, add ½ cup of it to the tahini mixture. Whisk vigorously until completely smooth, lightened and holds very soft peaks when the whisk is lifted. If the mixture is too stiff or if it “breaks,” whisk in additional boiling water 1 tablespoon at a time until the proper consistency is achieved; set aside.
Step 2
To the remaining boiling water in the saucepan, add the chickpeas, baking soda and ¼ teaspoon salt. Return to a boil over high, then reduce to medium-low and simmer, uncovered and stirring, until the chickpeas are very tender and their skins begin to fall off, about 20 minutes.
Step 3
Reserve ¼ cup of the cooking liquid, then drain the chickpeas in a colander. Shake the colander to remove excess water, then immediately transfer to a food processor. With the machine running, drizzle in the reserved cooking liquid, then process until the chickpeas are very smooth, about 5 minutes, scraping the bowl a few times.
Step 4
Scrape the sides and bottom of the bowl. With the machine running, add 1 ice cube and process until you no longer hear it catching on the blade, about 30 seconds. One at a time, add the remaining ice cubes in the same way.
Step 5
Add about half of the tahini mixture, then process until very light and smooth, about 1 minute, scraping the bowl once about halfway through. Scrape the sides and bottom of the bowl, then blend in the remaining tahini mixture in the same way. Taste and season with salt. Transfer to a shallow serving bowl. Use the back of a spoon to swirl a well in the center. Drizzle with oil, then sprinkle with parsley and paprika.