Extra smooth hummus
This recipe uses a few tricks to make the hummus extra smooth. We use baking soda while cooking, to dissolve the skin of the chickpeas, overcook the chickpeas, and use ice instead of water in the food processor. All of these steps help avoid lumps in the hummus.
Source: https://youtu.be/NbXC0B83S7k
Extra smooth hummus
This recipe uses a few tricks to make the hummus extra smooth. We use baking soda while cooking, to dissolve the skin of the chickpeas, overcook the chickpeas, and use ice instead of water in the food processor. All of these steps help avoid lumps in the hummus.
Source: https://youtu.be/NbXC0B83S7k
Cooking Instructions
- 1
Soak the chickpeas in a large amount of water overnight, until they've roughly doubled in size.
- 2
Drain and rinse the chickpeas.
- 3
Place them in a pot, add the baking soda, and fill the pot with water, up to around the 2.5L mark (about 5 cm above the chickpeas).
- 4
Turn the heat up to high. When they start foaming, stir the foam back into the pot and turn the heat to medium.
- 5
Cook for half an hour, then take out a big scoop of chickpeas and set aside to use as garnish later.
- 6
Cover the pot and cook for another 30-60 minutes. Let any extra water evaporate, until you get a kind of soft gooey mush.
- 7
Spread it out on a plate and let it cool down completely.
- 8
Once cooled, add the chickpeas to a foodprocessor, and process for about 3-4 minutes.
- 9
Add 70 g of ice and process until it changes to a slightly lighter colour.
- 10
Add the tahini and blend together. Then add the lemon juice and salt and blend together again.
- 11
The hummus is now done, but you can add another 30 g of ice if it's a little too thick.
- 12
Spread on a plate to serve, with toppings of your choice.
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