Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), drained, reserving the liquid (aquafaba)
  • 1/4 cup plus 1 Tbsp extra Aquafaba (Reserved liquid), cold
  • 4 large Fresh Garlic Cloves, peeled
  • 3 Tbsp Fresh Lemon Juice, freshly squeezed
  • 1/2 tsp Fine Sea Salt, or to taste
  • 1/4 tsp Ground Cumin (Optional)
  • 3 Tbsp Extra Virgin Olive Oil, plus extra for serving
  • 2 small Ice Cubes
  • Optional: Water or Ice Water, as needed

Instructions:

  1. Drain the can of chickpeas over a bowl, reserving at least 1/3 cup (80ml) of the aquafaba. Rinse the chickpeas lightly. For the ultimate creamy hummus, gently rub the chickpeas between two tea towels to remove any loose skins before use.
  2. Place the peeled garlic, lemon juice, and salt into the bowl of the food processor. Process until the garlic is finely chopped. Scrape down the sides.
  3. Add the reserved aquafaba (60 ml) and the cumin to the lemon/garlic mix. Blend vigorously for 30–60 seconds. This step aerates the aquafaba, which is crucial for creamy texture.
  4. Add the drained chickpeas to the processor. Process for 2–3 minutes, scraping down the sides every 30 seconds, until the mixture is very thick and pasty, resembling wet sand.
  5. With the processor running, slowly drizzle in the 3 tablespoons (45 ml) of olive oil, followed immediately by the 2 ice cubes.
  6. Continue processing for another 3–4 minutes. The ice cubes help cool the mixture, making the hummus lighter and fluffier. If the hummus appears too thick, add the remaining tablespoon of aquafaba or a splash of ice water until it is smooth and perfectly airy.
  7. Taste the hummus and adjust salt and lemon juice if needed. It should be bright and slightly punchy.
  8. Transfer the hummus to an airtight container. Allow it to chill in the refrigerator for at least 30 minutes. This rest period allows the flavours to fully meld and the texture to firm up slightly.
  9. Transfer the chilled hummus to a shallow bowl. Create a shallow well in the center using the back of a spoon. Drizzle generously with high-quality olive oil and a sprinkle of paprika or sumac.