Ingredients

• 1 (15-ounce) can chickpeas
• 3 tablespoons lemon juice
• 2 tablespoons tahini
• 2 small garlic cloves
• ¾ teaspoon salt
• 3 ice cubes
• Extra-virgin olive oil, for serving
• Paprika, for serving
• Chopped fresh parsley, for serving

Instructions

1. Place the chickpeas in a large bowl filled with warm water. Gently rub the chickpeas between your fingers to loosen the skins. As the skins detach, they will float to the top—remove them with a slotted spoon and discard. This step is optional, but removing the skins results in an exceptionally smooth hummus.
2. Drain the chickpeas and dry them as thoroughly as possible. Add them to a food processor and pulse until they break down into a fine, crumbly consistency, stopping to scrape down the sides as needed. This should take about 15 seconds total.
3. Add the lemon juice, tahini, garlic, salt, and ice cubes to the processor. Blend continuously until the mixture becomes completely smooth and creamy, about 5 minutes. Taste and adjust by adding more lemon juice or salt if needed.
4. Spoon the hummus onto a serving plate or into a bowl. Use the back of a spoon to create soft swirls across the surface. Finish with a drizzle of olive oil, then sprinkle with paprika and chopped parsley. Serve chilled or at room temperature.

• Storage: Transfer leftovers to an airtight container and refrigerate for up to one week.
• Freezing: Hummus can be frozen for up to 3 months. Store in an airtight container and leave some space at the top to allow for expansion.
• Ingredient Tip: Tahini is commonly found in Middle Eastern grocery stores, natural-food markets, or the international foods aisle of many supermarkets.