Add the water in small increments and stop as soon as the hummus spreads easily. The full 45 ml can be useful, but a loose blend is harder to correct than a thick one. It will firm up after chilling, so leave it slightly softer than the texture wanted from the fridge.
Sauces & CondimentsCreamy Lemon Tahini Hummus
This hummus is whipped in stages: lemon juice and tahini first, then chickpeas, then cold water for a lighter, spoonable texture. Garlic and cumin keep the flavour direct and savoury.
Ingredients
Preparation Steps
Whip the tahini base
Add the Fresh lemon juice and Tahini (sesame seed butter) (from and stone ground kernels) to a food processor. Blend for 1 minute, scrape down the bowl, then blend for 30 seconds more; the mixture should look paler and thickened.
Add the seasonings
Add the Olive oil, Garlic, Ground Cumin, and Salt. Blend for 30 seconds, scrape down the bowl, and blend for another 30 seconds so no garlic pieces remain on the sides.
Blend the chickpeas
Add half of the Canned rinsed chickpeas (garbanzo beans, bengal gram) and blend for 1 minute. Scrape down the bowl, add the remaining chickpeas, and blend for 1 to 2 minutes, stopping when the paste is mostly smooth and thick.
Loosen and serve
With the processor running, pour in the cold Water gradually. Blend for 30 seconds after each addition, stopping when the hummus is creamy, lightly aerated, and soft enough to spread without being runny.
Recipe insights
Cold Water and Final Thickness
Four Days in the Fridge
Keep the hummus in a sealed container in the fridge for up to 4 days. Stir it before serving: chilling makes the mixture denser, and a quick stir brings back its smoother, spoonable consistency.
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