Mari’s Best Creamiest Lemony Hummus
Recipe Mari Loewen, Photography Jerry Grajewski
Creamy chickpeas, rich tahini and fresh lemon conspire to make the most decadent dip. Our secret? Icy-cold water!
It lightens the colour of tahini and whips air bubbles throughout for a satisfyingly light consistency. This delicious hummus goes from breakfast to lunchbox to after-school snack to dinner party without missing a culinary beat.
Ingredients
3 cups cooked chickpeas (or canned if you must)
¾ cup ice-cold water (plus more if you need it)
1 cup tahini
2 tablespoons fresh lemon juice
2 ½ teaspoons sea salt
1 garlic clove
Shop Essentials
Place 3 cups dry chickpeas into large stock pot with 6 cups water and bring to boil. Reduce heat and simmer for 2 hours or until chickpeas are soft. Drain.
Place cooked chickpeas with ice-cold water, tahini, lemon juice, sea salt, and garlic into food processor and process for about 5 minutes until ultra smooth. Add more water if it's too thick, it should be a nice thick consistency, but smooth.
To serve, place hummus into serving dish, making a swoosh with the back of your spoon. Drizzle with olive oil. Serve with pita, crackers, or baguette.
You can also store in airtight container in fridge for up to a week.
