Makes 4 cups
|Juice of 1 lemon, or more to taste|
|1||jar (16 ounces) tahini|
|1||tablespoon kosher salt|
|1||teaspoon ground cumin|
|1||cup ice water, or more if needed|
|2||cans (15 ounces each) chickpeas, drained and rinsed|
1. Cut off a piece of the garlic clove so you have about a quarter of the clove. Drop it into the food processor with the lemon juice, tahini, and salt. Work the mixture for 1 minute, or until it looks like peanut-butter.
2. Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
3. Add the chickpeas and work for about 3 minutes, scraping down the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color. Taste for seasoning and add more salt or lemon juice, if you like.
Adapted from “Israeli Soul”