⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

The smoothest hummus you’ll ever make. The secrets: baking soda to break down the skins, plenty of tahini, and ice cubes for extra fluffiness.

Ingredients

  • 2.5 dl dried chickpeas
  • 2 tsp baking soda (bikarbonat), divided
  • 1.5 dl tahini
  • 0.5 tsp cumin
  • 1 garlic clove, grated
  • 0.5 dl lemon juice (about 2 lemons)
  • 1 tsp salt
  • about 1 dl cooking water
  • a few ice cubes

Instructions

  1. Soak: Place chickpeas and 1 tsp baking soda in a bowl. Cover with water and soak 8 hours or overnight.

  2. Cook: Drain and rinse. Cook chickpeas with 1 tsp baking soda in fresh water for at least 1 hour until very soft. The baking soda breaks down the skins.

  3. Blend: Drain, reserving cooking water. While chickpeas are still warm (let cool slightly), add to a powerful blender with tahini, cumin, garlic, lemon juice, salt, cooking water, and ice cubes. Blend until very smooth.

  4. Adjust: Add more cooking water if too thick. The hummus will firm up as it cools.

Notes

Don’t skimp on tahini. Seriously. It makes all the difference.

No olive oil in the hummus. Drizzle it on top when serving instead.

Blender vs food processor: A powerful blender gives the smoothest result, but a food processor works too.

Ice cubes: Sounds strange but makes it extra fluffy.

Blend long: The longer you blend, the smoother it gets.

Source: Vegomagasinet