Finally. Never could quite achieve a velvety smooth hummus, and I was at peace with that. Then a random collection of events led me to the dreamiest creamiest hummus ever.
The 3 yr old was debating his grandmother about the correct pronunciation of the word hummus. I finally decided to wiki it and show the evidenced based little creature that there are different and acceptable ways to pronounce things. There was a random link in the hummus post that linked to something like the “best hummus ever”. Can’t even believe it! I think it was an old website totally devoted to hummus….and for good reason. This guy’s good. The secret is so easy. I’ve read recipes that called for actually peeling each chick pea of its skin. Huh? No thanks. This I can do.
That’s it. Seriously. When ready to soak the beans overnight, add a tablespoon of baking soda. Then when cooking the beans add a tiny bit to the cooking water. No salt. Period. Done. Creamy dreamy hummus.
My recipe didn’t really deviate, but the baking soda is the absolute trick worth trying and adopting.
- 1 cup dry chick peas
- ½ cup tahini
- ¼ - ½ cup lemon juice
- ½ bunch parsley
- 2 cloves garlic finely grated or minced
- ½ tsp cumin
- olive oil to drizzle
- 1 TB + ¼ tsp baking soda
- Cover chick peas and 1 TB baking soda with a few inches cold water. Soak overnight. Drain and rinse. Add beans to pot. Cover by 1-2 inches of water. Add remaining baking soda. Bring to bubble. Reduce heat to low. Cover and cook for approximately 1.5 hours. Skim foam as needed.
- Add garlic and beans to food processor. Whiz until smashed.
- Add all other ingredients. Whiz until smooth.
- Optional: Drizzle with olive oil and sprinkle aleppo pepper to serve.
Our fave add-ins for a final whiz are roasted garlic, roasted red pepper, or olives. Tags: hummus, plant based, recipe