The secret ingredient…
Ice water. It’s as simple as that. Using about two teaspoons of ice cold water turns a basic hummus recipe into perfection.
When I moved to Greece, I quickly learned that everyone had their own “greatest” hummus recipe. And although each one was delicious in my book, my friends would argue whether to use olive oil or tahini, lemon or paprika, fine sea salt or coarse…a debate that’s been going since Homer wrote the Iliad. One thing everyone could agree on was using ice water.
I ended up merging all of their suggestions into one epic hummus recipe. It became a family favorite, and I can’t wait to share it with you today.
Prep Time: 5 minutes Yield: 1 1/4 cups
1 15 oz. can of chickpeas drained and rinsed
1 garlic clove chopped
1 tablespoon of tahini*
1 tablespoon of extra virgin olive oil
Juice of 1 lemon
A pinch of fine sea salt
2 teaspoons of ice water
For the garnish:
1 teaspoon of chopped flat leaf parsley
A dash of paprika
1 teaspoon of extra virgin olive oil
A pinch of coarse sea salt
1. Place the ingredients in a food processer with the exception of ice water.
2. Pulse for one minute.
3. Add two teaspoons of ice water and blend until smooth.
4. Serve with garnishes and enjoy!**
*Tahini can be found in the natural foods section of grocery stores.
**The hummus can be made ahead of time and stored in an airtight container. It keeps for about 3 days in the refrigerator.