Ingredients:

  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 1/3 cup (80ml) high-quality tahini
  • 2 tbsp (30ml) ice-cold water
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 small clove garlic, roughly chopped
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cumin
  • 2 tbsp (30ml) extra virgin olive oil

Instructions:

  1. Combine the 1/3 cup (80ml) tahini and 1/4 cup (60ml) lemon juice in the processor.
  2. Whip until pale. Run the processor for 1 minute until the mixture looks thickened and creamy.
  3. Add aromatics. Pulse in the 1 small clove garlic, 1/2 tsp salt, and 1/2 tsp cumin.
  4. Incorporate ice water. Drizzle in the 2 tbsp (30ml) ice water while the motor is running.
  5. Observe the fluff. Process for 30 seconds until the mixture is light and airy.
  6. Add chickpeas. Tip in the 425g of drained chickpeas.
  7. Blend the beans. Run the motor for 2 minutes until no visible lumps remain.
  8. Scrape the sides. Stop the motor and use a spatula to push down any stray bits.
  9. Final blitz. Process for another 30 seconds until the texture is velvety and soft.
  10. Platter and finish. Spread onto a shallow bowl, making a well with a spoon, and pour the 2 tbsp (30ml) olive oil over the top.