Making Hummus from Dried Chickpeas
Using canned beans is fine for convenience, but dried chickpeas offer a deeper, nuttier foundation. The difference lies in the skin; boiling dried beans until they are over-soft allows the protein and starch to break down into a velvet-like consistency.
The texture depends on the boil.
Do not rush the cooking phase. If the beans are firm, the hummus will be grainy.
- Large bowl for soaking
- Heavy-bottomed pot
- High-speed food processor
- Fine-mesh sieve
What goes in.
- 1 cupdried chickpeas
- 1 tspbaking soda, divided
- 1/2 cuphigh-quality tahini
- 1/4 cupfresh lemon juice
- 1 clovegarlic, smashed
- 1/2 tspkosher salt
- 3-4 tbspice water
Emulsifying for silkiness
Adding ice water at the end of the blending process forces the fat in the tahini and the starches in the beans to bind, turning a dense paste into a light, airy cream.
The method.
Soak the beans
Cover the chickpeas with three inches of water and half a teaspoon of baking soda. Let them sit at room temperature for at least 12 hours.
Boil until soft
Drain and rinse the soaked beans. Place them in a pot with the remaining baking soda and fresh water. Boil for 45 to 60 minutes until the skins are falling off and a bean squashed between your thumb and finger offers zero resistance.
Prepare the base
In the food processor, combine the tahini, lemon juice, garlic, and salt. Process for a full minute until the mixture becomes thick and pale.
Combine
Add the warm, drained chickpeas to the processor. Blend on high for 3 minutes. Scrape down the sides as needed.
Emulsify
With the motor running, drizzle in the ice water one tablespoon at a time until the mixture reaches a glossy, whipped consistency.
Other turns to take.
Roasted Garlic
Replace raw garlic with a whole head of garlic roasted in its skin until caramelized.
Spiced Oil
Top with a pool of extra virgin olive oil infused with toasted cumin and smoked paprika.
When it doesn't go to plan.
Don't discard all the cooking liquid; a tablespoon of it can help smooth the final blend if it's too thick.
Salt the water after the beans are cooked, not before, to ensure the skins remain tender.
Let the hummus rest for 30 minutes before serving to allow the flavors to calibrate.
The ones that keep coming up.
Why use baking soda?
It raises the pH of the water, which breaks down the pectin in the chickpea skins much faster than water alone.
Can I use a blender instead?
A food processor is preferred because it incorporates less air, resulting in a denser, creamier dip than a high-speed blender.
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