Ingredients:

  • 15 oz canned chickpeas, drained and rinsed
  • 1/4 cup tahini paste
  • 1/4 cup extra virgin olive oil
  • 3 tbsp ice-cold water
  • 3 fresh Serrano peppers, stems removed and roughly chopped
  • 3 tbsp lemon juice
  • 2 cloves fresh garlic, peeled
  • 1/2 tsp fine sea salt

Instructions:

  1. Place the chopped serrano peppers, garlic cloves, lemon juice, and salt into the food processor. Pulse until the mixture is a coarse paste.
  2. Add the drained chickpeas and tahini to the processor. Blend on high for 1–2 minutes, using a rubber spatula to scrape down the sides halfway through.
  3. While the motor is running, slowly drizzle in the extra virgin olive oil. Once incorporated, add the ice-cold water one tablespoon at a time, blending until the hummus transforms into a velvety, pale-green cream.