A few weeks ago, my good friend Lori shared a link for making an extra smooth hummus at The Hummus Blog. I never really thought about the smoothness of my hummus and didn’t realize this was an area of concern for so many… I just pureed the hell out of it in my food processor until it was the consistency I desired. I’ve always used canned beans for the speed and ease. When I want hummus, I want it NOW and rarely have patience for the soaking of dried beans. In the name of hummus and all that’s good, I decided to give it a whirl.
At the Hummus Blog, it’s noted that baking soda is the trick to smooth hummus – it helps to break down the fibers and I can faithfully report that I have not experienced the musical symphony aftermath of eating beans the next day… if you know what I mean!
Most hummus recipes call for cumin but I like mine garlicky and lemony and omit the cumin… you can put it back in if you want… everyone has their favorite hummus recipe…
extra smooth hummus
Lemon-Garlic Hummus
2/3 cup dried chickpeas
2 teaspoons baking soda
water
1/8 teaspoon baking soda
¼ cup lemon juice (approx 1 lemon)
¼ cup extra-virgin olive oil
¼ cup tahini
2 – 3 garlic cloves, smashed and chopped
½ teaspoon sea salt
dash or two of cayenne pepper
two shakes of sweet paprika
Soak chickpeas in water and 2 teaspoons of baking soda overnight (enough to cover beans by 1 – 2 inches). Rinse beans with fresh water in morning and soak again for an additional hour or so. Rinse beans again. Cover with water and place on stove over high heat with additional 1/8 teaspoon of baking soda (or a couple pinches). Bring to a boil then reduce to a simmer. Skim off foam that collects on top of the water and discard. Start checking beans after 10 minutes.
When tender, remove from heat and drain. Rinse in cool water. The skins will easily come loose. I find it’s easier to place the beans back in the pan and fill with water as the skins will float on top and can be removed with a slotted spoon. Drain water. At this point, you can store the beans in a covered container with water for a day or so if not planning to use right away.
Place all ingredients in food processor and pulse several times. Remove lid and scrape down sides of bowl. Return lid and puree until smooth and creamy.
When hummus is smooth and uniform, store in an airtight container in fridge. Use within a few days (it never lasts that long when I make it).
pita chip and hummus
