Ingredients

2 15-ounce Cans Chickpeas

rinsed

0.5 teaspoon Baking Soda

4 Garlic Clove

peeled

0.33 cup Lemon Juice

(2 lemons), plus extra for seasoning

1 teaspoon Table Salt

0.25 teaspoon Ground Cumin

plus extra for garnish

0.5 cup Tahini

stirred well

2 tablespoons Extra-virgin Olive Oil

plus extra for drizzling

1 tablespoon Minced Fresh Parsley

Ultracreamy Hummus

Andrew Janjigian (Andrew Janjigian)

Serves	Total	Shares
10	45 min	12

The ultrasmooth, tahini-forward version of this spread is fundamental throughout the Middle East. This hummus is velvety-smooth and creamy, with a satisfyingly rich, balanced flavor. To achieve a perfectly smooth texture, we simmered canned chickpeas with water and baking soda for 20 minutes and then quickly removed their grainy skins by gently swishing them under a few changes of water. Tahini is a major source of richness and flavor in hummus. To avoid the bitter flavors that can come from tahini made with heavily roasted sesame seeds, we chose a light-colored tahini, which indicated that the seeds were only gently toasted. For balanced garlic flavor, we steeped the garlic in lemon juice and salt to extract its flavor and deactivate alliinase, the enzyme that gives this allium its harsh bite. Finally, we added ample fresh lemon juice to give the hummus a bright flavor.

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Instructions

Note: We like the light color and mild flavor of Ziyad Tahini Sesame Paste. The hummus will thicken slightly over time; add warm water, 1 tablespoon at a time, as needed to restore its creamy consistency. You can gently warm the hummus—in the microwave or in a nonstick skillet—to make it even smoother and more flavorful. Serve with crudités and pita bread or crackers.

Combine chickpeas, baking soda, and 6 cups water in medium saucepan and bring to boil over high heat. Reduce heat and simmer, stirring occasionally, until chickpea skins begin to float to surface and chickpeas are creamy and very soft, 20 to 25 minutes.

While chickpeas cook, mince garlic using garlic press or rasp-style grater. Measure out 1 tablespoon and set aside; discard remaining garlic. Whisk lemon juice, salt, and reserved garlic together in small bowl and let sit for 10 minutes. Strain garlic-lemon mixture through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids.

Drain chickpeas in colander and return to saucepan. Fill saucepan with cold water and gently swish chickpeas with your fingers to release skins. Pour off most of water into colander to collect skins, leaving chickpeas behind in saucepan. Repeat filling, swishing, and draining 3 or 4 times until most skins have been removed (this should yield about ¾ cup skins); discard skins. Transfer chickpeas to colander to drain.

Set aside 2 tablespoons whole chickpeas for garnish. Process garlic-lemon mixture, ¼ cup water, cumin, and remaining chickpeas in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Add tahini and oil and process until hummus is smooth, creamy, and light, about 1 minute, scraping down sides of bowl as needed. (Hummus should have pourable consistency similar to yogurt. If too thick, loosen with water, adding 1 teaspoon at a time.) Season with salt and extra lemon juice to taste.

Transfer to serving bowl and sprinkle with parsley, reserved chickpeas, and extra cumin. Drizzle with extra oil and serve. (Hummus can be refrigerated in airtight container for up to 5 days. Let sit, covered, at room temperature for 30 minutes before serving.)