I've had so many people this summer asking about what, exactly, makes this hummus so delicious! Firstly, way more tahini paste than you might expect. Secondly, way more lemon juice than you might expect. Thirdly, Hunter's Bloodiest Caesar Rim, of course! And lastly, ice water!
I have to give credit where it's due: I started with a basic recipe from Ottolenghi's Jerusalem, but have made it way better!! When I say it's spicy, it's really only moderately spicy in the most delicious way possible.... Even loads of kids at the markets have gone crazy for it!!
1 540 mL / 18 oz can chickpeas, drained and rinsed
180 mL / 3/4 cup / 12 Tbsp freshly squeezed lemon juice
100 mL / 6.5 Tbsp ice water
Place the garlic, chickpeas and salt in a food processor and process until you have a stiff paste. With the machine still running, add the tahini, then the lemon juice. At the end, slowly drizzle in the ice water and allow to continue to mix for about 5 minutes, until you have a very smooth and creamy paste (you may have to scrape down the sides of the food processor once or twice, depending on the thickness of your tahini).
Transfer to a bowl and cover with plastic wrap. Allow to rest for at least 30 minutes. If not using right away, refrigerate until needed. Make sure to take it out of the fridge at least 30 minutes before serving. Make ahead: keep in the fridge for up to three days (it'll get a little spicier, day by day!).
To serve, drizzle with a bit of olive oil and sprinkle with a bit of extra salt. Serve with pita and raw vegetables for dipping.
Thanks to all of you lovely people from the Williamstown Fall Harvest for spurring me on to post this today! Enjoy!!
P.S., what is the point to the ice water? I thought it was just to cool the hummus down. But a Middle Eastern gentleman who visited me in Manotick said that it helps to lighten the colour. Who knew??