Ingredients

• 1-16 oz jar tahini (*see below for my favorite Tahini)
• Juice of 1 to 1.5 lemons OR *1-1/4 t citric acid
• 1.5 T sea salt
• 1 sm clove garlic, sliced
• 1 t cumin
• 1.5 cups ice water
• 1 recipe of cooked garbanzos or 2 cans garbanzo beans drained

If canned, try warming the garbanzos in their liquid

• 1/2 Recipe

Preparation

You are essentially emulsifying water into solids to incorporate lots of air and creamy texture. You will need a great blender that can handle the thick Tahini. I get best results with a Thermomix, which I’ve had since my Chef days. Next best is a Cuisinart. If you have to use a blender, go with 1/2 the recipe so you don’t overstuff the blender. You need all the ingredients to smoothly swirl around the bowl to get the creamiest texture.

Tahina (base)

Place tahini, lemon juice, salt, garlic, and cumin in the bowl. Blend until smooth, then slowly stream ice water into the blending mix until super smooth and shiny—the color of sand. Blend 4–6 minutes on the highest speed.

That part is what I believe is called Tahina, used in lots of dishes.

To make the hummus

Add the garbanzo beans and blend until silky smooth. Start slowly; slowly stream in more ice-cold water to get everything swirling smoothly, then turn to high speed for 8–10 minutes.