Pairs well with Ultra Smooth Restaurant-Style Hummus
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Ultra Smooth Restaurant-Style Hummus
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A recipe for ultra smooth, creamy hummus inspired by London's best restaurant hummus, using freshly soaked and cooked chickpeas, tahini, lemon juice, and ice to achieve a silky texture.
02:30:00 total
Serves 8
medium
Sides / Appetizer
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Ingredients
- dried chickpeas - 500 g (freshly soaked for about 6 hours or use canned chickpeas as a shortcut)
- water - 1.5-2 L (for soaking and cooking chickpeas)
- baking soda - 1 tsp (added during cooking to soften chickpea skins)
- sunflower oil - 100 g (approx. 110 ml) (vegetable oil streamed in during blending for smoothness and silkiness)
- tahini paste - 450 g (use light-colored tahini for less bitterness; double the usual amount for extra smoothness)
- lemon juice - 200 ml (freshly squeezed; adjust amount or add citric acid if lemons are not acidic enough)
- salt - 2.5 tsp (to taste)
- ice - 150-200 g (added during blending to cool and lighten the hummus texture)
Instructions
- Soak Chickpeas: Place 500 g dried chickpeas in a bowl and cover with water. Let soak for about 6 hours until they double in size. Alternatively, use canned chickpeas for a quicker option.
- Rinse and Inspect Chickpeas: Rinse soaked chickpeas under running water to remove dirt and any impurities. Check for any bad chickpeas and discard them.
- Cook Chickpeas: Transfer chickpeas to a tall pot and add 1.5 to 2 L water. Bring to a boil over high heat. Skim off foam that forms on the surface for a cleaner flavor.
- Add Baking Soda and Simmer: Add 1 tsp baking soda to the boiling chickpeas to help break down the skins. Stir well, cover with a lid, reduce heat to medium, and simmer for 1 to 2 hours until chickpeas are very soft and breaking down into a mush.
- Evaporate Excess Water: Once chickpeas are soft, uncover the pot and continue cooking on medium heat to evaporate excess water, leaving a thick paste.
- Cool Chickpeas: Transfer the cooked chickpea paste onto a metal tray, spread out to cool quickly, and refrigerate for about 30 minutes.
- Blend Chickpeas: Place cooled chickpeas in a food processor. Blend for about 5 minutes, stopping frequently to scrape down the sides, until a fluffy, fine paste is achieved.
- Add Oil and Tahini: With the food processor running, slowly stream in 100 g sunflower oil. Then add 450 g light-colored tahini paste gradually, blending and scraping down sides as needed. The mixture will be thick and may strain the machine.
- Add Lemon Juice and Salt: Add 200 ml freshly squeezed lemon juice and 2.5 tsp salt. Blend until the mixture thins out to a creamy texture. Adjust lemon juice or add citric acid if needed to balance acidity.
- Add Ice for Texture: With the processor running, add 150-200 g ice cubes gradually to cool the mixture, lighten the color, and create a fluffy, silky texture. Adjust the amount of ice to reach desired consistency.
- Final Adjustments and Chill: If hummus is too runny, add extra tahini to thicken. Once desired texture is reached, transfer hummus to a container and refrigerate before serving to allow it to firm up.
