Photo by Ian Stroud
Makes 4 cups
Prep time: 5 minutes
Total time: 10 minutes1 garlic clove
1 lemon, juiced
1 (16-ounce|454-gram) jar tehina
1 tablespoon kosher salt
1 teaspoon ground cumin
1- 1 ½ cups|236-355 ml ice cold water
2 (15-ounce|425-gram) cans chickpeas, rinsed and drained
Prep time: 5 minutes
Total time: 10 minutes
Ingredients
1 lemon, juiced
1 (16-ounce|454-gram) jar tehina
1 tablespoon kosher salt
1 teaspoon ground cumin
1- 1 ½ cups|236-355 ml ice cold water
2 (15-ounce|425-gram) cans chickpeas, rinsed and drained
Directions
- Nick off a piece of the garlic (about ¼ of the clove) and drop it into a food processor.
- Squeeze the lemon juice into the food processor. Pour the tehina on top, making sure to scrape it all out of the container, and add the salt and cumin.
- Process until the mixture looks peanut-buttery, about 1 minute.
- 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.
- Add the chickpeas and process for about 3 minutes, scraping the sides of the bowl as you go, until the chickpeas are completely blended and the hummus is smooth and uniform in color.