Ultra Smooth Restaurant-Style Hummus

Instructions

1. 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.
2. Rinse and Inspect Chickpeas: Rinse soaked chickpeas under running water to remove dirt and any impurities. Check for any bad chickpeas and discard them.
3. 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.
4. 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.
5. Evaporate Excess Water: Once chickpeas are soft, uncover the pot and continue cooking on medium heat to evaporate excess water, leaving a thick paste.
6. Cool Chickpeas: Transfer the cooked chickpea paste onto a metal tray, spread out to cool quickly, and refrigerate for about 30 minutes.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.