INGREDIENTS
3 cups cooked or canned chickpeas (about two 15.5-ounce cans), rinsed and drained
1 cup ice water
1 cup tahini paste
2 tablespoons fresh lemon juice
2 1/2 teaspoons kosher salt
1 garlic clove
tahini sauce
(optional for
extra creamy texture)
1/4 cup tahini paste
1/4 teaspoon kosher salt
hummus vinaigrette
½ long hot pepper, finely chopped (optional)
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
½ garlic clove, grated
pinch of kosher salt
serving
hummus vinaigrette or 1 lemon and extra-virgin olive oil
paprika (you could also use za’atar or aleppo pepper)
zhug, red and green (optional)
pickles (optional)
pitas (optional), homemade or store-bought
challah
DIRECTIONS
to make the hummus:
In a blender or food processor
(the more high-powered your blender, the fluffier your hummus will be), combine the chickpeas, ice water, tahini, lemon juice, salt, and garlic and blend until smooth. (If making ahead, you can store the hummus in a jar in the fridge for up to 1 week.)
to make the tahini sauce:
In a medium bowl, stir together the tahini, salt, and 1/4 cup plus 1 tablespoon water until smooth.
to make the hummus vinaigrette:
In a medium bowl, whisk together the hot pepper (if using), olive oil, lemon juice, garlic, and salt.
To serve: Spread the hummus on a plate. Add a drizzle of the tahini sauce in the center, followed by a drizzle of the hummus vinaigrette (or the lazy version—a squeeze of lemon juice and a drizzle of olive oil), then a good pinch of paprika.
