There are a couple of important steps you must take to make restaurant style hummus that is smooth and creamy at home. It starts by simmering the chickpeas in water and baking soda. This increases the pH of the water, helps loosen the skins and softens the chickpeas even further. Then removing at least 3/4 of the skins, all of them if you have the patience, is key. It's primarily the skins of the chickpeas that prevent it from becoming smooth and creamy.
Then add both water and oil to the hummus also helps achieve the silky, smooth texture we're after. Another important element is the order that you add the ingredients into the food processor. Tahini tends to absorb water, so you want to blend the chickpeas with the water first, before adding in the tahini, or you risk it being a little chunky.
RESTAURANT STYLE SILKY SMOOTH CREAMY HUMMUS
INGREDIENTS
2 - 15 oz cans chickpeas, rinsed and drained
6 cups water
½ tsp baking soda
4 garlic cloves, minced or pressed
⅓ cup lemon juice
¼ cup water
¼ tsp smoked paprika, more to garnish
¼ tsp cumin
1 tsp salt
½ cup tahini
2 tbsp olive oil, more to serve
TO SERVE:
Fresh parsley
Fresh veggies
Pita bread
DIRECTIONS
Start by prepping the chickpeas. Drain and rinse the chickpeas, reserve a few chickpeas for garnish. Then add the chickpeas to a medium-size pot with 6 cups of water and the baking soda. Bring to a boil, then lower to a simmer and cook for 20 minutes. This raises the pH of the water, helps the skins remove and soften the chickpeas even further.
Once cooked, rinse under cold water to cool, then add back to the pot and fill with water. Using your hands start to loosen and collect the skins. You want to remove at least ¾ of the skins to get a smooth texture.
Meanwhile, mince or press the 4 garlic cloves into a small bowl and cover with the lemon juice. Let sit for at least 10 minutes. This helps remove the sharp bite of fresh garlic.
Then add the chickpeas, garlic lemon mixture and ¼ cup water to a food processor and turn on high for one minute. Then scrape down the sides, add the paprika, cumin, salt, tahini, and olive oil. Blend on high for another minute. Scrape down the sides and blend again until smooth. This takes about 3 minutes depending on your food processor.
Transfer to a serving plate, smooth out, drizzle with olive oil, paprika and fresh parsley.
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