silky fail proof hummus

Prep: 15 minutes

Cooking Time: none

Keeps for: 4-5 days in the fridge, in a sealed and sterilised jar.

You’ll need:

2 tins chickpeas, drained (reserve the liquid)

1 large garlic clove, grated

Juice of 1–2 lemons (start with 1, adjust later)

⅓ cup Arabic tahini

2–4 tbsp iced water

Salt, to taste

Olive oil for serving

• In a small bowl, mix the grated garlic with the lemon juice and a pinch of salt. Let it sit for 10 minutes. This softens the harsh bite and keeps the hummus tasting clean.

• In a high-powered blender or food processor, add the chickpeas, the garlic-lemon mixture, tahini, and a good pinch of salt. Blend until very thick.

• With the blender running, drizzle in iced water slowly - tablespoon by tablespoon.
  You’re looking for the moment it becomes glossy, almost whipped. Add enough water until it reaches that point.

• Taste and adjust! More lemon for brightness, more salt if it tastes flat, more tahini if you want extra depth.

• Spoon into a shallow bowl, make dramatic swoops, and finish with olive oil. You can also add a dusting of paprika, sumac, or simply leave it clean.