I don’t suggest following the rules too often, but this is one of those times. If you want creamy, nutty, and consistently delicious hummus, I have the perfect recipe and some very important tips for you.
This hummus is ultra-light and indulgently rich at the same time. The secrets lie in the almost ridiculous amount of tahini and the processing tips that I share below. It’s all in the texture and if, like me, you’re crazy about creamy hummus then I promise that this will change the way you make it forever.
- 1 cup dried chickpeas
- 1 tsp baking soda
- 1 cup tahini
- 1 clove of garlic, roughly chopped
- 1/4 - 1/2 cup lemon juice. Go for 1/4 for mild acidity, and 1/2 for mega-tang... or somewhere in between.
- 3/4 tsp salt
- filtered water
- Soak chickpeas in water overnight, or at least 8 hours.
- In a medium pot, cover chickpeas with water by at least an inch, add baking soda. Bring to a boil over high heat, and lower heat to maintain a gentle simmer. Cook until chickpeas are starting to break down and mushy (about 1 hour). Add more water if needed.
- Drain cooking water and let the chickpeas cool before processing or refrigerate until ready to use.
- Starting with chickpeas only, add them to the food processor and puree until smooth. If this isn’t working out, add water, a few teaspoons at a time, just until it's possible to puree. It’s important to puree the mixture when its very thick to get smooth hummus. If you add too much water all at once, the hummus will be gritty.
- Add remaining ingredients and continue to puree until everything is incorporated, and then for another minute or so.
- Adjust the consistency by adding water a few tablespoons at a time. I can't tell you how much water to add because there are so many factors that affect the amount. Just go slow and pay attention. The hummus should be almost pourable, and a little runnier than you'll eventually want it. It will firm up in the fridge.
- Adjust lemon juice and salt if needed and refrigerate for a few hours before serving.
1. Use properly cooked chickpeas. Soft. Mushy. Breaking down. I'm sure if you use canned chickpeas, it will still turn out great, better than anything you can buy in the store, but my "creamiest" promise is void. Adding baking soda to the cooking water alters the pH, greatly reducing the cooking time and breaking down the chickpeas to the mush we desire.
2. Add liquid at the end. THIS is the creamy secret. If you add too much water initially, the hummus will turn out gritty.
3. Watch Carefully. Don't be discouraged by the bit of subjective observation required when adding the water. It is necessary and totally worth it.