Ultra Smooth Restaurant-Style Hummus
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A creamy and ultra-smooth hummus recipe inspired by restaurant techniques, using freshly soaked chickpeas for the best texture.
01:30:00 total
Serves 12
medium
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Ingredients
- dried chickpeas - 500 g (soaked for 6 hours)
- water - 1.5-2 L (for cooking)
- baking soda - 1 tsp (helps break down chickpeas)
- sunflower oil - 100 g (for smoothness)
- tahini paste - 450 g (light color preferred)
- lemon juice - 200 ml (freshly squeezed)
- salt - 2.5 tsp (to taste)
- ice - 150-200 g (to cool and lighten texture)
Instructions
- Soak Chickpeas: Soak dried chickpeas in water for about 6 hours until doubled in size.
- Rinse Chickpeas: Rinse soaked chickpeas under running water to remove dirt.
- Cook Chickpeas: Place chickpeas in a tall pot, cover with 1.5-2L of water, bring to a boil, and scoop off foam.
- Add Baking Soda: Add baking soda to boiling chickpeas and stir. Cover and cook for 1-2 hours until soft.
- Check Chickpeas: Ensure chickpeas are soft enough to mash easily.
- Evaporate Excess Water: Leave the pot uncovered on medium heat to evaporate excess moisture.
- Cool Chickpeas: Spread cooked chickpeas on a tray and cool in the fridge for about 30 minutes.
- Blend Chickpeas: In a food processor, blend cooled chickpeas until fluffy, scraping down the sides as needed.
- Add Oil and Tahini: While blending, slowly stream in sunflower oil and then add tahini until well combined.
- Add Lemon Juice and Salt: Add lemon juice and salt, blending until smooth.
- Incorporate Ice: Add ice gradually while blending to achieve desired texture.
- Chill and Serve: Transfer hummus to a container and refrigerate until ready to serve.
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