With this trick, you’ll always serve silky-smooth hummus
Whether it’s served with bread or used for dipping raw vegetables: we love hummus. With this tip from none other than Yotam Ottolenghi, the preparation takes a little longer, but the result is silky smooth and truly astonishing.
Ottolenghi’s basic hummus recipe is wonderfully smooth and rich in tahini, exactly how we like it. He’s happy to share his trick with us, and we’re happy to share it with you!
Dried chickpeas
Always use dried chickpeas rather than canned chickpeas. This makes your hummus much softer and smoother than when you use canned peas. Dried beans do need to be soaked first, but you won’t have to do anything else with them. Just before going to bed, put the dried beans in plenty of water. As soon as you wake up, start making the recipe, and before long you can enjoy a heavenly and healthy breakfast.
Baking soda for the skins
Drain the beans and place a medium-sized pan over high heat. Add the drained peas to the pan together with a teaspoon of baking soda and cook, stirring, for about 3 minutes. Add 1.5 litres of water and bring to a boil. The baking soda loosens the skins from the chickpeas, causing them to float to the surface of the water. Remove the floating skins from the water with a slotted spoon. Removing the skins makes your hummus softer than ever. Easy, right?
Delicious hummus recipes
Cook the chickpeas until tender; this can take between twenty and forty minutes. The peas are done when they are soft and can easily be broken between your thumb and index finger. Drain them and process them in your favourite hummus recipe. Such as this delicious hummus recipe, which you can vary endlessly. Or how about our favourite du jour: hummus with Karsu’s Turkish pastrami.
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