Restaurant-Style Smooth Creamy Hummus (Print Version)

# Ingredients:

01 - 1 can (14.5 ounces) chickpeas, drained but reserve 4 tablespoons of the liquid
02 - 1 teaspoon baking soda (the secret ingredient for super smooth texture!)
03 - 1 large clove of garlic, peeled (or two if you're a garlic lover)
04 - ¼ cup good quality tahini paste, stirred well before measuring
05 - 3 tablespoons fresh lemon juice (about 1 juicy lemon)
06 - 3 tablespoons extra virgin olive oil, plus more for drizzling
07 - ½ teaspoon kosher salt (not table salt)
08 - ½ teaspoon ground cumin (optional, but adds wonderful depth)
09 - 2-3 ice cubes (my latest trick for extra creamy results!)

# Instructions:

01 - Drain your can of chickpeas, making sure to save about 4 tablespoons of that starchy liquid (called aquafaba) for later use. Place the drained chickpeas in a medium saucepan and cover them with about 3 cups of fresh water. Now here comes the magic - add the teaspoon of baking soda and give it a quick stir. This might seem strange, but it's the secret to ultra-smooth hummus! Bring the mixture to a boil over high heat, then reduce to a medium-low simmer. Let the chickpeas cook for 10-12 minutes, occasionally stirring. You'll notice the water foaming up and chickpea skins starting to float to the surface. That's exactly what we want! Don't worry if the chickpeas get super soft - they're headed for the food processor anyway.
02 - Once the chickpeas have simmered and softened, drain them in a colander or mesh strainer. Run cold water over them to cool them down enough to handle. Now for a bit of therapeutic work - gently rub the chickpeas between your hands or against the sides of the colander to loosen those skins. Pick out the loose skins that float to the top and discard them. Don't stress about getting every single one - just remove what comes off easily. The more skins you remove, the silkier your hummus will be, but even removing some makes a big difference.
03 - In your food processor, combine the garlic, tahini, and fresh lemon juice. This order matters! Processing these ingredients first creates a smooth base before adding the chickpeas. Run the food processor for a full 1-2 minutes until the mixture is completely smooth and has lightened in color. You might need to stop and scrape down the sides once or twice. This step is crucial for that ultra-creamy texture we're after - don't rush it!
04 - Add about half of your peeled chickpeas to the food processor along with the olive oil, salt, and ground cumin (if using). Pour in 2 tablespoons of the reserved chickpea liquid as well. Process everything until it forms a smooth, uniform paste. Again, be patient and let it run for a minute or so to really break everything down. The mixture should be starting to look quite smooth and creamy at this point.
05 - Now for my latest discovery - instead of using the remaining chickpea liquid or water, add 2-3 ice cubes to the processor along with the remaining chickpeas! This might sound odd, but the cold temperature helps create an even creamier emulsion. Process everything for another 1-2 minutes until luxuriously smooth. If you don't have ice cubes, you can use the remaining reserved chickpea liquid instead. If the hummus still seems too thick, add the final tablespoon of liquid and process for another 10 seconds. The consistency should be light, fluffy, and easily spreadable - not thick and pasty.
06 - Transfer your silky hummus to a serving bowl. Using the back of a spoon, create a shallow well in the center. Drizzle with a generous amount of your best olive oil, and if you like, sprinkle with a pinch of paprika, sumac, or za'atar for color and extra flavor. Serve alongside warm pita bread, pita chips, or fresh vegetable crudités. This hummus is at its smoothest when served at room temperature, so if it's been refrigerated, let it sit out for about 20 minutes before serving.

# Notes:

01 - The baking soda technique helps break down the chickpea skins, making them easier to remove and creating a much smoother hummus.
02 - Processing the tahini and lemon juice first creates a light, fluffy base that improves the overall texture of the hummus.
03 - Using ice cubes in the final processing step helps create an even creamier texture than using water or aquafaba alone.
04 - This hummus will keep for 4-5 days in the refrigerator in an airtight container.

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