INGREDIENTS
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1/4 cup tahini, well stirred
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 small garlic clove, finely grated
- 1/2 tsp sea salt, plus more to taste
- 2–4 tbsp ice-cold water
- 3 tbsp Valèvida extra virgin olive oil (blended in)
To Finish
- Valèvida extra virgin olive oil, for a generous drizzle
- Smoked paprika or ground cumin (optional)
- Whole chickpeas (optional)
- Fresh thyme or parsley (optional)
STEPS
1. In a food processor, blend tahini, lemon juice, garlic,
and salt for 30–45 seconds until smooth and slightly airy.
2. Add chickpeas and blend until thick and creamy,
scraping down the sides as needed.
3. With the processor running, add ice-cold water 1
tablespoon at a time until the hummus becomes light and silky.
4. Stream in the Valèvida extra virgin olive oil and
blend just until incorporated. Taste and adjust salt or lemon.
5. Spoon into a shallow bowl and swirl with the back
of a spoon. Finish with a generous drizzle of Valèvida, plus paprika and herbs if you like.
Valèvida Tip ✦
Simmer chickpeas with 1/2 teaspoon baking soda for 10 minutes, then rinse well for a silky texture.
Whip tahini and lemon juice first, mellow garlic in lemon, and add one ice cube while blending for a light, airy hummus.
Finish with a generous pool of Valèvida extra virgin olive oil. The oil is an ingredient, not a garnish.
Health Note ✦
A simple, nourishing dish that highlights healthy fats and flavor. Always cold-extracted. Always intentional.
