The trick to making a really creamy hummus is to cook the chickpeas in baking soda first. And to also use a really good quality tahini.
Ingredients
1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
½ teaspoon baking soda (if you’re using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, bring to a boil over high heat, reducing heat if necessary to prevent overflow, boil for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. Strain the chickpeas and run cool water over them.
In a food processor combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavour can mellow, for at least 10 minutes.
Add the tahini and blend until the mixture is thick and creamy.
While the food processor is running, drizzle in 2 tbsp ice water. Continue to blend until the mixture is smooth, pale and creamy.
Add the cumin and the drained chickpeas to the garlic and tahini mixture, while blending drizzle in the olive oil, blend until the mixture is super smooth, scraping down the sides if necessary, about 2 minutes. Add more iced water by the tablespoon to achieve a super smooth hummus.
Taste and adjust if necessary with salt and maybe more lemon juice .
Keeps in fridge for a week.
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