Recipe of Perfect Ultracreamy Hummus

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The ingredients needed to make Ultracreamy Hummus:

1. Make ready 2 (15 ounce) cans chickpeas, rinsed
2. Get 1/2 teaspoon baking soda
3. Take 4 garlic cloves, peeled
4. Take 1/3 cup lemon juice (2 lemons), plus extra for seasoning
5. Take 1 teaspoon table salt
6. Take 1/4 teaspoon ground cumin, plus extra for garnish
7. Make ready 1/2 cup tahini, stirred well
8. Get 2 tablespoons extra-virgin olive oil, plus extra for drizzling
9. Get 1 tablespoon minced fresh parsley

It helps to soak the chickpeas in a bit of hot water with some baking soda, takes the chickpea skins right off (more on this process below). The best hummus is lusciously creamy, yet somehow light and fluffy. It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

Instructions to make Ultracreamy Hummus:

1. Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat.
2. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes.
3. While chickpeas cook, mince garlic using garlic press or rasp-style grater.
4. Measure out 1 tablespoon and set aside; discard remaining garlic.
5. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes.
6. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.
7. Drain chickpeas in colander and return to saucepan.
8. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins.
9. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan.
10. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins.
11. Transfer chickpeas to colander to drain.
12. Set aside 2 tablespoons whole chickpeas for garnish.
13. Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
14. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.)
15. Season with salt and extra lemon juice to taste.
16. Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin.
17. Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)

It's beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. COOK'S ILLUSTRATED RESTAURANT-STYLE HUMMUS This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and. This recipe comes from Zahav, the chef Michael Solomonov's Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini While it's well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas.

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