How to Make the CREAMIEST Hummus EVER | Secret Tips You Won't Find Anywhere Else

Soak the dried chickpeas in a large pot with 1 teaspoon of baking soda and fill it with water. Cover and leave to soak overnight.

The next day, drain the soaking water if you have digestive issues, or use the same water if not. If using fresh water, add another teaspoon of baking soda.

Bring the pot to a boil and skim off the foam that rises to the top.

Lower the temperature to a simmer and partially cover the pot. Cook the chickpeas for about 2 hours on low heat, stirring occasionally.

Once the chickpeas are super soft, drain them from the pot. Keep the cooking liquid for future use if desired.

Cool the chickpeas in the fridge before making the hummus for the creamiest texture.

Squeeze the lemon juice from 5 to 6 lemons into a bowl, discarding seeds and pulp later.

Blend the whole head of garlic with the lemon juice until the garlic is in little bits. Let the mixture sit for 20 to 30 minutes to infuse the lemon juice with garlic flavor.

Pass the garlic-lemon mixture through a sieve to remove solids, pressing to extract all the juice.

In a bowl, combine 1 cup tahini, the strained garlic-lemon juice, 1 and 1/2 teaspoons salt, and 1 teaspoon ground cumin. Whisk until smooth, adding water or lemon juice as needed for consistency.

In a food processor, combine the cooled chickpeas and tahini sauce. Blend for 2 minutes, scrape down the sides, and blend for another 2 minutes.

Taste the hummus and add more salt if needed. Serve with a divot in the middle for olive oil.

Equipment Needed

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