Ingredients:

  • 1/2 cup (120 ml) Tahini
  • 1/4 cup (60 ml) Fresh Lime Juice (about 3 medium limes)
  • 2 large Garlic Cloves, peeled and roughly chopped
  • 1/4 cup (60 ml) Ice Water
  • 1 (15-oz) can Chickpeas, drained and rinsed
  • 1/2 teaspoon Ground Cumin
  • 3/4 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 2 medium Ripe Avocado (Hass)
  • 2 tablespoons Extra Virgin Olive Oil (EVOO), plus extra for garnish
  • 1 teaspoon Lime Zest, for garnish
  • Small handful Fresh Coriander/Cilantro, chopped

Instructions:

  1. Prep Chickpeas: Drain the chickpeas and rinse thoroughly under cold water. Gently rub the chickpeas to remove some of the skins for an even smoother result (optional).
  2. Create the Tahini Emulsion: Combine the tahini, fresh lime juice, and garlic cloves in the bowl of the food processor. Process for 60 seconds until the mixture lightens in colour and thickens slightly. Scrape down the sides.
  3. Whip the Water: With the food processor running, slowly drizzle in the ice water. The mixture will immediately lighten, becoming fluffy and pale—this is key to a smooth texture.
  4. Add Chickpeas and Seasoning: Add the drained chickpeas, cumin, salt, and pepper to the processor. Process for 2 to 3 minutes, stopping every 30 seconds to scrape down the sides. The mixture should be very thick.
  5. Incorporate Oil and Avocado: Add the 2 tablespoons of EVOO and the flesh of the avocados. Process until perfectly smooth and vibrant green. Do not over-blend at this stage.
  6. Adjust Consistency and Taste: If the hummus is too thick, add reserved aquafaba (or a teaspoon of ice water) until the desired velvety texture is reached. Taste and adjust salt or lime juice as needed.
  7. Chill (Recommended): Transfer the hummus to an airtight container. Press a layer of plastic wrap directly onto the surface to minimize air exposure and prevent browning. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
  8. Garnish and Serve: Scoop the hummus into a shallow serving bowl. Drizzle generously with the finishing EVOO, and sprinkle with lime zest and chopped coriander/cilantro.