Silky Smooth and Simple Hummus

I used to think that making hummus was a pain. Even after you boil chickpeas for an hour and a half, you still need to transfer them to a food processor or continuously push them down into a whirring blender. Then, of course, you need to clean out the food processor, which only adds to the mess. Now I simplify things by whipping out my immersion blender to make a velvety dip in the same pot I boiled the beans in. The process is fast and clean-up is easy.

The real trick to great hummus, though, is not how you mix it. The secret is pH control when cooking the chickpeas. If you add a little baking soda when you cook the beans, they almost melt into a smooth, creamy puree when blended. Without the baking soda, you are guaranteed to have a slightly gritty hummus (note that canned beans also give you the same mealy texture). I’m still trying to figure out exactly what’s going on with the baking soda, but Harold McGee suggests that the pH change helps to dissolve tough cellulose molecules in the cell wall. The baking soda also speeds cooking. And If you want to make your hummus in less than 30 minutes, toss it into a pressure cooker.

This recipe is very basic, but you can add anything you like to it. Try tossing in roasted red pepper, caramelized onions, or liquid smoke. I've heard that you can replace the tahini with peanut butter, but I haven't had the guts to try that yet. In any case, I don't see myself buying hummus from the grocery store anytime soon!

Special Equipment

Pressure cooker (optional)

Immersion blender (ideal) or food processor

Full ingredient List

200 g/1 cup dry chickpeas (also known as garbanzo beans, chana, or chole)

Water

4 g/0.5 tsp baking soda

30 g/2 Tbsp tahini

55 g/0.25 cups lemon juice (about 1 lemon)

2 g/0.25 tsp salt

1 clove garlic

Olive oil (optional)

Paprika (optional)

Dill (optional)

Instructions

Step 1. Prepare the chickpeas

200 g/1 cup dry chickpeas (Also known as garbanzo beans, chana, or chole)

Water

Soak the chickpeas in water so that they are covered by at least 5 cm/2 inches of water. Allow to soak at room temperature for at least 8 hours. Drain the water and rinse the chickpeas.

Step 2. Cook the chickpeas

Soaked chickpeas

Water

4 g/0.5 tsp baking soda

Add the chickpeas and water to the pressure cooker. Make sure the peas are covered by about 2.5 cm/1 inch of water. Stir in the baking soda. Cover and turn up the heat until you reach 1 bar/15 psi (this is the standard setting on pressure cookers). Turn the heat to low and cook under pressure for 20 minutes. Release the pressure by running cold water over the top of the pressure cooker. (If you do not have a pressure cooker, boil the beans for 90 minutes). Drain and reserve the cooking liquid for the next step. Keep the beans in the uncovered pressure cooker.

Step 3. Puree the hummus

Cooked chickpeas

30 g/2 Tbsp tahini

55 g/0.25 cups lemon juice (about 1 lemon)

2 g/0.25 tsp salt

1 clove garlic

Reserved cooking liquid

Combine the cooked chickpeas, tahini, lemon juice, salt, garlic, and 55g/0.25 cups cooking liquid (I like to do this in the same pot I cooked the beans in). Puree with the immersion blender. Thin to your desired consistency by adding up to 115 g/0.5 cups cooking liquid to the hummus.

Step 4. Garnish the hummus

Place the hummus on a plate or in a bowl. Drizzle olive oil over the top, and lightly sprinkle paprika and dill over the top if desired. Serve with hot crusty bread, sliced pitas, or fresh vegetables.

This recipe is adapted from a great article from The Paupered Chef.