Why Your Hummus Needs IceHow cold water creates a mousse-like structure

From the show

Kitchen Wellness Secrets

Understanding the chemistry of emulsification transforms dense chickpea paste into a light, airy spread. While tahini adds oil and chickpeas provide protein, the magic lies in adding ice water. This creates a stable bond that traps air bubbles like whipped egg whites, preventing the fat from separating for a perfect texture.