Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), drained (reserving liquid)
  • 1/4 cup Tahini (Sesame Paste), high-quality and stirred
  • 1/4 cup Fresh Lemon Juice (about 2 large lemons)
  • 2 large Garlic Cloves, peeled
  • 2 large Ripe Hass Avocados, pitted and peeled
  • 2 to 4 Tablespoons Ice Water or Reserved Aquafaba
  • 1 teaspoon Fine Sea Salt, or to taste
  • 1/2 teaspoon Ground Cumin
  • 1 Tablespoon Extra Virgin Olive Oil (for garnish)
  • Pinch Red Pepper Flakes (optional, for garnish)

Instructions:

  1. Combine the First Stage: Place the tahini, lemon juice, and peeled garlic cloves into the bowl of the food processor.
  2. Process Until Emulsified: Process for 60 to 90 seconds. Stop and scrape down the sides. The mixture should lighten in colour and thicken slightly (this emulsification step is vital for fluffiness).
  3. Add Chickpeas and Seasoning: Add the drained chickpeas, salt, and cumin to the tahini mixture.
  4. Initial Blend: Process continuously for 2 minutes, scraping down the sides halfway through. The mixture will be thick and paste-like.
  5. Adjust Consistency: While the processor is running, slowly stream in 2 tablespoons of ice water or aquafaba. If the mixture remains too thick, add the remaining liquid, one tablespoon at a time, until it starts to resemble a thick, creamy paste.
  6. Add the Avocado: Add the peeled and pitted avocado chunks to the running processor.
  7. Final Blend: Process continuously for another 30 to 45 seconds until the mixture is uniform, vibrant green, and perfectly smooth. Do not over-process at this stage.
  8. Taste and Adjust: Taste the hummus and adjust salt or lemon juice as necessary. If it’s too thick, add a tiny splash more cold water.
  9. Rest (Optional): Transfer the hummus to a serving dish, cover by pressing plastic wrap directly onto the surface, and chill in the fridge for 30 minutes to allow the flavours to marry.
  10. Garnish and Serve: Just before serving, create a well in the centre of the hummus, drizzle generously with Extra Virgin Olive Oil, and sprinkle with red pepper flakes or a dusting of cumin.