Super-Light Hummus

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.