Creamy, Dreamy Hummus

Keys to the Best Creamiest Hummus:

Boil the canned chickpeas in baking soda to soften the peas and to remove their skin
Good tahini (I discovered that Trader Joe’s has a really good tahini and its inexpensive too.)
Ice cold cold water helps to produce a whippy, creamy hummus
Lemon juice adds a fresh, bright flavor to the hummus. It also helps break down the sharp taste of the garlic when the garlic sits in the lemon juice for a few minutes.
The finishing touch to the hummus is a drizzle of good quality extra-virgin olive oil and a sprinkling of flaky sea salt.

I recommend enjoying the hummus at room temperature for the best flavor and creamy texture. I love eating the hummus with warm, soft naan bread. You can also enjoy it with crunchy pita chips.

Creamiest Hummus

Print Recipe

Serves: 6 to 8

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
1/2 teaspoon baking soda
3 to 4 tablespoons lemon juice
1 big or 2 small garlic cloves, chopped
2 tablespoons tahini
1 to 2 tablespoons ice cold water, more as needed
1 tablespoon extra-virgin olive oil
fine sea salt to taste
Topping:
extra-virgin olive oil
flaky sea salt

Instructions

Place the chickpeas in a medium saucepan. Add water until it just covers the peas. Stir in the baking soda. Bring to a boil over high heat. Once boiling, reduce the heat to medium-high heat and continue to boil for about 20 minutes, or until the skins of the chickpeas are removed. Strain the chickpeas in a fine mesh strainer, rinse with cool water and drain.

Add the lemon juice and garlic in a food processor. Allow to sit for about 5 minutes. Blend for a few seconds.

Add the chickpeas, tahini, water, and some salt. Process until smooth.

Check consistency. If a thinner or creamier hummus is desired, add more cold water. Taste for salt. Add if needed. Add more lemon juice if a brighter, more acidic flavor is desired.

Spread on a serving plate and top with a drizzle of olive oil and sprinkling of salt. Serve with warm naan bread or pita chips.