Hummus

Method

1. In a food processor, blend the 3 tbsp45 g lemon juice, 1 clove3 g garlic, and salt, to taste together, then let them sit for a couple of minutes — the acid softens the raw garlic’s bite while you gather everything else.
   • Bottled Lemon Juice3 tbsp45 g(45 g)(3 tbsp)
   • Garlic1 clove3 g(3 g)(1 clove)
   • Sea Saltto taste
2. Add the 4 tbsp60 g tahini and whip for a full minute, drizzling in a splash of ice water, until the mixture turns pale, thick, and fluffy — this aeration is the secret to light hummus.
   • Tahini4 tbsp60 g(60 g)(4 tbsp)
3. Add the 1 can (15 oz)253 g chickpeas, drained, liquid reserved, ½ tsp1.1 g cumin, and 2 tbsp27 g olive oil. Blend a full two minutes, loosening with the reserved chickpea liquid a spoonful at a time, until silky and smooth.
   • Chickpeas, drained, liquid reserved1 can253 g(253 g)(1 can)
   • Cumin½ tsp1.1 g(1.1 g)(½ tsp)
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)

Kids: use half the garlic and let it steep an extra few minutes in the lemon — it turns mild and mellow.