the super key super secret ingredient is baking soda
I’ve made hummus from scratch on multiple occasions, but every time my hummus has been a little granular and bland. Each time I hoped for a smooth, smooth hummus, blending for more time, or adding ice cold water, but nothing did the trick. I finally found the secret ingredient: baking soda.
A common issue is that when the chickpeas are soaked in water the environment isn’t basic enough for their cellulose-based cells. Baking soda raises the pH levels of the water, making the chickpeas more soluble and thus able to cook more quickly. The alkaline environment also serves to break down the pectin in the chickpeas.
Other recipes that I read include more tips for using canned chickpeas instead of dry ones. Minimalist Baker recommends microwaving the canned chickpeas for 4–5 minutes, then letting them cool before adding them to the hummus. A lot of recipes also add in aquafaba, which makes your hummus fluffier.
This BA recipe went pretty well, but I ended up over stuffing my food processor. The end product was smooth and fluffy, but I wish it was smoother and fluffier. Next time I’ll make sure to make a half batch, which will hopefully turn out even better.
Next time I’m going to try this method and add jalapeños and cilantro to make a copy cat Trader Joe’s hummus — which is so incredibly good. I’m so excited!
Ingredients:
*I recommend halving the recipe, full recipe (below) makes about 4 cups
- 1 cup dry chickpeas
- 2 teaspoons baking soda, divided
- 2 cups hulled or un-hulled sesame seeds (for making tahini from scratch)
- 4 garlic cloves, unpeeled
- just over 1/4 cup fresh lemon juice
- 1 teaspoon kosher salt
- ⅔ cup tahini (if you are not using homemade tahini)
- 1/2 teaspoon cumin seeds
- olive oil, for serving
Directions:
- Soak chickpeas in cold water and 1 tsp of baking soda overnight.
- Drain chickpeas and bring to a boil in water with the second 1 tsp of baking soda. Skim as it is brought to a boil.
- Simmer, covered, for 45 minutes until tender. Turn off the heat and cover, letting it sit for 1 hour. Drain and rinse, reserving the aquafaba (cooking water) for future use.
- Spread sesame seeds on baking pan, toast in 350F oven for 10 minutes, then allow to cool for 10 minutes.
- Process sesame seeds in a food processor until thin and smooth, about 6 minutes. It may seize up, but don’t add additional oil, just be patient.
- Reserve 2/3 cup for the recipe, store the rest in jar.
- In clean food processor, process garlic, lemon juice, and salt until smooth. Drain and discard solids, returning liquid to processor.
- Add tahini and pulse until incorporated. Slowly add 1/4 cup ice water, blending until smooth, creamy, pale.
- Toast cumin seeds then grind with a spice grinder.
- Add chickpeas and fresh ground cumin to the processor, blend until desired consistency is reached. Enjoy!
