Super smooth, almost fluffy hummus is something that I’ve never been able to achieve at home. Sure, I’ve made good hummus, but not that creamy, light-as-air stuff you seem to be able to acquire at Middle Eastern restaurants. It turns out there is a secret ingredient: bicarbonate of soda.
Photo by Jules.
Click through the link below for the full recipe, but the gist is this: a teaspoon of bicarbonate of soda along with 1 1/4 cups dried chickpeas lets the skins float to the top, letting you skim them off and chuck ’em away. No skins mean your hummus is smooth and creamy, though a good bit of tahini helps give a good texture as well. Drizzle some olive oil on there, and dip your pita, veggies and fingers into that mess.
Supersmooth, Ligh-as-Air Hummus [Pamela Salzman]
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