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Easy Ultra-Creamy Hummus

Silky, restaurant-style hummus made ultra-creamy with a 10-minute baking-soda boil — no tedious chickpea peeling. Tahini, lemon, garlic, and olive oil.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizers
Calories: 120
Ingredients Method

Ingredients
  

  • 1 (15-oz) can chickpeas drained and rinsed
  • 1/2 tsp baking soda .
  • 1/3 cup good-quality tahini well stirred
  • 1/4 cup fresh lemon juice from 1-2 lemons
  • 1 small garlic clove minced
  • 1/2 tsp fine salt .
  • 1/4 tsp ground cumin .
  • 2-4 tbsp ice-cold water .
  • 2 tbsp extra-virgin olive oil plus more for serving
  • — Paprika whole chickpeas, and parsley for garnish

Method
 

  1. Put the drained chickpeas and baking soda in a saucepan; cover with several inches of water. Bring to a boil, then simmer 5 minutes until the skins fall off and the chickpeas are falling-apart soft. Drain and rinse.
  2. While the chickpeas cook, process the tahini and lemon juice in a food processor for 2-3 minutes until thick, pale, and fluffy.
  3. Add the garlic, salt, cumin, and olive oil; process 1 minute.
  4. Add the drained chickpeas and process 3-4 minutes, drizzling in ice water 1 tablespoon at a time, until completely smooth and creamy.
  5. Taste and adjust salt and lemon. Serve in a shallow bowl with a swirl, a drizzle of olive oil, paprika, and whole chickpeas.