You want hummus to be creamy and buttery – adding the iced water is part of the secret. I use a lot of tahini in this recipe, but I want it to be super creamy.
- 2 x 400 g cans chickpeas, rinsed and drained
- 1½ cups tahini (or to taste)
- 3-4 garlic cloves, sliced or crushed
- Juice of one lemon
- 2 cups olive oil
- 2 tbsp ice-cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chickpeas and tahini in a food processor and whizz briefly. Add garlic, lemon juice and salt to taste and then with the processor running, gradually add olive oil. Then with the processor still running, blend in iced water. Serve with fried chickpeas (optional), parsley and or paprika.