#DAMN DELICIOUS RECIPES HOW TO#
How to Make the Best Hummus 1) Mushy chickpeasĬook canned or leftover cooked chickpeas according to step 1 below.
#DAMN DELICIOUS RECIPES FULL#
I have a few more tips and techniques to making great hummus, so read on or scroll down for the full recipe and variations. The chickpeas are ready to go after a quick rinse under cool running water, which rinses off the baking soda flavor and cools the chickpeas so your hummus doesn’t develop a weird outer film.Īre you as excited about this as I am? You can have this incredible hummus now-ish, not tomorrow! No chickpea peeling required. See how the chickpeas on the right are popping open more? They are significantly softer in texture as well. You can see the difference that baking soda makes in the photo below.
Here’s my time-saving solution: Just boil canned or leftover cooked chickpeas with baking soda for twenty minutes.
Who has time for that?! I bet you don’t have time to soak your chickpeas overnight and cook them from scratch like Solomonov, either. Plus, baking soda helps break down the chickpea skins, which means you do not need to peel off the skins individually. No matter how long I blended the hummus, those undercooked chickpeas never blended into creamy oblivion. You see, I once tried to make hummus with canned chickpeas that were oddly undercooked, and they made terrible hummus. Overcooked chickpeas seemed like a promising idea to me. According to Bon Appetit, baking soda “raises the pH of the water and helps the little guys break down to a soft, pulpy mass… perfect for an ultra-smooth purée.” He cooks his chickpeas with some baking soda, too. Solomonov’s secret? He uses chickpeas that have been cooked until they’re so tender, they’re mushy. It’s so good that Bon Appetit named his hummus their 2015 Dish of the Year. The internet at large raves that an Israeli chef named Michael Solomonov makes the very best hummus. Get ready to make the best hummus of your life! Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you. Next, I went to Google and opened up a million tabs to learn everything about hummus. It was dense, a little gritty, and harshly garlicky. First, I took the fancy flavorings out of my other hummus recipes to make plain hummus. I went home determined to learn how to make magnificently creamy hummus. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. The best hummus is lusciously creamy, yet somehow light and fluffy.
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