Ingredients:

  • 15 oz (425 g) Cooked Chickpeas, drained (reserve liquid/aquafaba)
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 2-3 Garlic Cloves, peeled and roughly chopped
  • 1/4 cup (60 ml) High-quality Extra Virgin Olive Oil, plus more for garnish
  • 3-6 Tbsp (45-90 ml) Cold Liquid (Aquafaba or Ice Water)
  • 1 tsp (5 g) Fine Sea Salt
  • 1/2 tsp (2.5 g) Ground Cumin (Optional)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil, for drizzling
  • 1/2 tsp (2.5 g) Smoked Paprika, for garnish
  • 1 Tbsp (5 g) Fresh Parsley, finely chopped, for garnish

Instructions:

  1. Start the Emulsification Base: In the bowl of a high-speed food processor, combine the lemon juice, garlic, salt, and optional cumin. Process until the garlic is finely minced and the mixture is slightly frothy (about 30 seconds).
  2. Add Chickpeas: Add the drained chickpeas to the food processor. Process the mixture continuously for 1 to 2 minutes, scraping down the sides once, until a very thick, somewhat chunky paste forms.
  3. Achieve Silkiness: With the food processor running, slowly drizzle in the cold liquid (aquafaba or ice water), 1 tablespoon at a time. Continue blending for a total of 3–4 minutes until the hummus is completely smooth and creamy, pausing only to scrape down any residual chunks. The mixture should appear pale and glossy.
  4. Incorporate Oil: While the machine is still running, slowly drizzle in the 1/4 cup (60 ml) of extra virgin olive oil. Continue processing for 30 seconds to fully emulsify the oil into the paste.
  5. Adjust and Rest: Taste the hummus and adjust for salt and lemon juice if necessary. If the mixture seems too thick, add an extra splash of ice water. Transfer the hummus to a serving dish and allow it to rest at room temperature for at least 15 minutes.
  6. Garnish and Serve: Just before serving, create a well in the center of the hummus. Drizzle generously with the remaining extra virgin olive oil and sprinkle with smoked paprika and fresh parsley.