The summer of 2013 should be dubbed the summer of Jerusalem Cookbook. It was one of our first purchases in Charlottesville, and we quickly cooked our way through the book. There are a lot of standout recipes, but Ottolenghi's Basic Hummus Recipe is at the top of my list.
It has the best texture out of any recipe I've tried. It is creamy and smooth, but still incredibly rich. Ottolenghi uses dried chickpeas, but I find canned to work just as well. Once you make this hummus there is no going back to the store bought version. I'll make a batch and eat it all week as a snack or spread onto a vegetarian sandwich.
Adapted from Ottolenghi's Basic Hummus Recipe
2 cans chickpeas
3 cloves garlic
1 cup tahini paste
1/4 cup lemon juice
1/2 teaspoon salt
1/2 cup ice cold water
Drain chickpeas and place in a large saucepan. Cover chickpeas with water and bring to a boil. Reduce to a simmer and cook for an additional 10-15 minutes until chickpeas have softened and some of the skins have loosened. Drain chickpeas and remove any loose skins.
Place chickpeas in a food processor and run through until chickpeas have turned into a paste. With the food processor still running, add the garlic, lemon juice, and salt. Then, slowly add the ice water and run for an additional 5 minutes. Running the food processor this long is essential for a smooth, creamy, and slightly whipped texture. From here, you can adjust the texture as needed. I find, I usually need a bit more water to get a lighter texture. Serve with a drizzle of olive oil and sprinkling of your favorite seasonings (I like Chinese five spice powder).