The Secret Ingredient In Delicious, Creamy Hummus

Without the insanity that is peeling chickpeas.

Also, ban dry hummus.

Make this instead.

Mmmmmmm.

Get the full recipe at Food52.

The “secret” to most creamy hummus recipes is to peel the chickpeas. Please.

1. This is the better way. You will need chickpeas (dried or canned), garlic, lemon, tahini, and the magic ingredient: baking soda.

Baking soda helps soften legumes (like chickpeas and beans) more quickly because it’s an alkali (as opposed to an acid — on that old pH scale from chemistry class). An alkali environment weakens the beans’ pectic bonds.

See the amounts in the full recipe at Food52.

2. If you’re using dried chickpeas, give ‘em a soak overnight. If you’re not that patient, use canned beans and skip to the next step.

3. Put a pan over medium heat. Add the dried chickpeas and the baking soda.

Other hummus recipes may ask you to add a little baking soda to the water when you’re soaking or simmering the chickpeas. This approach comes from Yotam Ottolenghi & Sami Tamimi’s cookbook Jerusalem and asks you to saute the chickpeas with baking soda for a few minutes before dumping them in the water to simmer. (The technique comes from Tamimi’s grandmother.)

“We believe the friction helps the breaking down of the skins and gets the baking soda to penetrate the skin better,” Ottolenghi says.

4. Add water and bring it to a boil. Boil your chickpeas until they’re very tender and ALMOST mushy, but not quite.

Congratulations! Because you added magical baking soda, you only have to boil your chickpeas for 20 to 40 minutes.


Without the baking soda, it takes 90 minutes. Please.

5. Drain the chickpeas, get them into a food processor, and grind away until you have a stiff paste.

6. Keep the machine running while you add tahini, lemon juice, garlic, and salt. Add ice water and run the machine for 5 minutes.

The ice water at the end helps lighten up the emulsion.

See the amounts in the full recipe at Food52.

7. What emerges is the creamiest, smoothest hummus you’ve ever seen.

It’s so smooth it’s like butter. Except it’s not butter. Which means you can eat huge quantities of it.

8. Let it rest for 30 minutes to let the flavor settle in. Then pour olive oil all over it and scoop it up with torn bread.

Get the full recipe at Food52.

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