Smooth Creamy Hummus (Print Version)

# Ingredients:

01 - 1 teaspoon baking soda (the little trick for super smooth hummus!)
02 - 1 large clove of garlic, peeled (use two if you really love garlic)
03 - ¼ cup good tahini paste, stirred before measuring
04 - 3 tablespoons of olive oil, plus a bit more to drizzle on later
05 - ½ teaspoon kosher salt (not your regular table salt)
06 - 3 tablespoons fresh lemon juice (from 1 big lemon)
07 - ½ teaspoon ground cumin (optional, but adds great flavor!)
08 - 2 or 3 ice cubes (an awesome hack for creamy hummus!)
09 - 1 can (14.5 oz) chickpeas, drained but save 4 tablespoons of the liquid

# Instructions:

01 - Open your chickpeas, drain them, and hold on to about 4 tablespoons of that aquafaba (fancy word for chickpea liquid). Pour the rinsed chickpeas into a saucepan and cover with around 3 cups of fresh water. Toss in a teaspoon of baking soda and stir it all together—it sounds odd, but it's key for silky hummus. Turn the heat up to high until it boils, then lower to medium-low, and let it simmer for 10-12 minutes. Stir every now and then. The water will foam and skins will start floating around—that's exactly what you want! Let them soften completely; smashing them in the blender is next up anyway.
02 - After boiling, drain the chickpeas in a strainer and rinse them with cold water until you can hold them easily. Rub them gently between your hands or against the strainer to pull off the skins. Throw away the skins that come off—it doesn't need to be perfect, just do your best. The more skins you get rid of, the smoother your finished hummus will turn out, but don't overthink it!
03 - Pop the peeled garlic, stirred tahini, and fresh lemon juice into your food processor. Start with these first—the order makes a difference! Let it blend for about 1 or 2 minutes until it’s super smooth and a bit whiter in color. You might need to scrape down the sides to keep everything evenly processed. Trust me, this extra step is what makes that fluffier, creamier hummus magic happen.
04 - Take half of the skinned chickpeas and drop them in. Add in 2 tablespoons of your saved chickpea liquid, a pinch of salt, your olive oil, and that optional cumin if you’re using it. Turn on the food processor and let it go until everything turns into a paste-like, smooth mixture. Be patient and don’t rush—this step helps everything blend beautifully.
05 - Here’s the fun twist! Instead of more water or aquafaba, toss in 2-3 ice cubes along with the rest of your chickpeas. Frozen water makes the texture lighter and creamier—who knew? Let it blend again for 1-2 minutes until silky smooth. If it’s still a little thick, throw in the last tablespoon of the reserved liquid and blend for just 10 more seconds. The end result should spread easily, without feeling heavy or gloopy.
06 - Spoon your finished hummus into a bowl and use the back of the spoon to make a small dip in the middle. Pour some of your high-quality olive oil on top, and sprinkle on a little paprika, sumac, or za’atar for some extra flair. Pair it with warm pita bread, crunchy chips, or crisp veggies. It’ll be at its creamiest when it’s not too cold, so let it sit out for 20 minutes if you made it ahead and put it in the fridge.

# Notes:

01 - Adding baking soda when boiling makes chickpea skins easier to remove, giving you silkier hummus.
02 - Blending tahini with lemon juice and garlic first gives you a smoother, fluffier base.
03 - Using cold ice cubes in the final stage makes the texture smoother than when using plain water or aquafaba.
04 - Store in a sealed container in the fridge for up to 4-5 days, and it’ll still taste great.

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