# Creamy Homemade Hummus

Homemade hummus is silky, nutty and lemony, with a smooth, fluffy texture that rivals any restaurant. It needs just a few pantry ingredients and a food processor.

The trick is to whip the tahini first and add ice-cold water at the end. Serve it with warm pita, raw vegetables, falafel or as a sandwich spread.

- Total time: 15 min
- Serves: 8
- Per serving (estimated): 170 kcal, 6 g protein
- Cuisine: Middle Eastern. Category: Snack. Diet: vegan, gluten-free, dairy-free.

## Ingredients

- 2 cans (400 g each) chickpeas, drained, liquid reserved
- 1/2 tsp baking soda
- 1/2 cup tahini
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 clove garlic, peeled
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- 4 to 6 tbsp ice-cold water or chickpea liquid
- 2 tbsp olive oil, for serving
- 1/2 tsp paprika, for serving

## Method

1. Put the drained chickpeas in a small saucepan with 1/2 tsp baking soda and cover with water. Simmer 10 minutes until very soft and the skins loosen.
2. Drain the chickpeas. Skip this step if you want a quicker version, but they will be a little less smooth.
3. In a food processor, blend the tahini and lemon juice 1 minute until thick and pale. Scrape the bowl and blend 30 seconds more.
4. Add the garlic, salt and cumin and blend 30 seconds.
5. Add half the chickpeas and blend 1 minute, then add the rest and blend 2 to 3 minutes, until very smooth.
6. With the machine running, slowly add the ice water, 1 tbsp at a time, until the hummus is light, fluffy and creamy.
7. Taste and add more salt or lemon juice as needed.
8. Spread onto a plate, make a swirl in the center, and top with olive oil and paprika. Serve with pita, vegetables or flatbread.

## Why it works

- Whipping the tahini and lemon juice first creates a smooth, pale base that carries the whole dip.
- Simmering the chickpeas with baking soda softens the skins so they blend away completely.
- Blending for several minutes breaks the chickpeas down to a fine, silky purée.
- Ice-cold water makes the hummus light and fluffy as it is whipped in.
- Lemon juice and salt brighten the earthy chickpeas and rich tahini.

## The science

- **Whip the tahini first.** Tahini is sesame paste. Blending it with lemon juice and a little water forms a thick, pale emulsion that is lighter than plain tahini. Starting with this base means the chickpeas blend into a smooth cream instead of a grainy paste.
- **Baking soda softens skins.** Baking soda raises the pH of the cooking water, which breaks down pectin in the chickpea skins. They become soft and nearly vanish when blended, which removes the grainy bits that make hummus gritty. Skins that soften this way disappear into the purée.
- **Ice water lightens.** Adding very cold water while the processor runs helps the tahini emulsion whip into a fluffy texture, and the cold keeps the mix from warming and turning pasty. Warm water would make a denser hummus.

## Tips

- Use a good, runny tahini; stir it well before measuring.
- Let the food processor run longer than you think; 4 to 5 minutes total is the key to smoothness.
- Taste it with a spoon, not a chip, so you notice the salt and lemon.

## Mistakes to avoid

- Rushing the blending, which leaves gritty hummus; run the processor for at least 4 minutes.
- Using old or bitter tahini, which makes the hummus taste bitter; buy fresh and smell it first.
- Skipping the salt, which makes it dull; taste at the end and adjust.

## Variations and swaps

- Blend in 1 roasted red pepper for roasted pepper hummus.
- Add 3 roasted garlic cloves and a spoonful of chopped fresh herbs for a savory twist.
- Top with spiced ground lamb, toasted pine nuts and parsley for a main dish.
- Swap lemon juice for lime juice for a different citrus note.
- Swap chickpea liquid for ice water if you want a slightly richer, thicker hummus.
- Swap cumin for smoked paprika for a smoky flavor.

## Storage

Refrigerate in a covered container up to 5 days; drizzle with olive oil on top to keep it moist. It also freezes for up to 2 months; thaw in the fridge and stir before serving.

## FAQ

**How do you make hummus extra smooth?**

Simmer the chickpeas with baking soda until very soft, whip the tahini first, and blend for several minutes. Ice water at the end makes it fluffy.

**Do I need to peel chickpeas for hummus?**

No. Cooking the chickpeas with a little baking soda softens the skins so they blend away without peeling.

**Why is my hummus bitter?**

Old or low-quality tahini is the most common cause. Too much raw garlic can also taste harsh; use just one clove.

**Why add ice water to hummus?**

Cold water helps the tahini whip into a lighter, fluffier texture and keeps the mixture from warming up. Add it slowly while the processor runs.

**How long does homemade hummus last?**

It lasts about 5 days in the fridge in a sealed container. Top it with a little olive oil to keep it from drying out.

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Source: https://cookingscientist.com/recipes/hummus (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846