The tahini-to-chickpea ratio that makes or breaks hummus — this one leans generously on the tahini.

INGREDIENTS

  • 2 cups cooked chickpeas (or 1 can, drained, skins removed for extra smoothness)
  • 1/2 cup Balsam Tahini Paste
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove
  • 1/2 tsp salt
  • 3–5 tbsp ice water
  • Olive oil and paprika, to finish

METHOD

  1. In a food processor, blend the tahini paste and lemon juice for a full minute until pale and creamy.
  2. Add the garlic, salt, and half the chickpeas; blend until smooth.
  3. Add the remaining chickpeas and blend again, streaming in ice water 1 tbsp at a time until silky.
  4. Taste and adjust lemon or salt.
  5. Spread onto a plate, swirl with the back of a spoon, and finish with olive oil and paprika.

Blending the tahini and lemon juice first — before the chickpeas go in — is the trick to that whipped, cloud-like texture.