Creamy Hummus
Velvety chickpea cream with tahini and lemon, as smooth as in a Lebanese restaurant.
- Preparation
- 15 min
- Cook/bake time
- 40 min
- Total
- 55 min
- Difficulty
- Easy
- Calories
Velvety chickpea cream with tahini and lemon, as smooth as in a Lebanese restaurant. The difference between grainy homemade hummus and a truly silky cream lies in two tricks: baking soda when boiling and ice water when blending. Both cost nothing and completely change the result.
Step-by-step instructions
- 1
Boil the chickpeas
Pour off the soaking water and boil the chickpeas with the baking soda in plenty of fresh water for 35 to 45 minutes until they crush effortlessly between your fingers. They really must be overcooked, a firm bite is a mistake here. The baking soda loosens the skins and makes the peas soft much faster.
- 2
Remove the skins
Stir the cooked chickpeas vigorously in the pot and pour cold water over them, the skins will then float to the top and can be skimmed off. This is the most tedious but most effective step for a truly smooth cream. If this is too much for you, skip it and blend longer instead.
- 3
Whip the tahini
Put the tahini, lemon juice, garlic, and salt in the blender and let everything run for thirty seconds. The mixture will initially become firm and light, which is completely normal. Whipping this tahini base beforehand makes the finished hummus much fluffier than if you blend everything at the same time.
- 4
Incorporate the chickpeas
Add the still warm chickpeas and the cumin and blend everything for 3 to 4 minutes on the highest setting. Really let the blender run that long, this is no exaggeration. Warm chickpeas break down better than cold ones and result in a smoother texture.
- 5
Pour in the ice water
With the blender running, pour in the ice water spoonful by spoonful until the hummus is light, fluffy, and silky. It should fall thickly from the spoon and thicken slightly as it stands. Spread it into a bowl with the back of a spoon, make a well, pour in olive oil, and sprinkle with paprika powder and parsley.
