What is the key to a good hummus? Should I use canned or cooked-from-scratch chickpeas?

Question

What is the key to a good hummus? Find out if you should use canned or cooked-from-scratch chickpeas for the creamiest result.

Answer 1

The key to good hummus is high-quality ingredients and a smooth, creamy texture. While canned chickpeas can work, using dried chickpeas cooked from scratch generally yields a superior flavor and texture.

Detailed Explanation:

The quality of your hummus hinges on several factors, starting with the chickpeas themselves. Cooking dried chickpeas from scratch allows you to control the cooking process, ensuring they are perfectly tender. Overcooked chickpeas are easier to blend into a smooth paste. Here's a step-by-step guide:

1. Soak the Chickpeas: Soak dried chickpeas in plenty of water for at least 8 hours, or preferably overnight. This rehydrates them and reduces cooking time.

2. Cook the Chickpeas: Drain and rinse the soaked chickpeas. Place them in a pot with fresh water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat and simmer for 1-2 hours, or until the chickpeas are very tender and easily mashed with a fork. Some people add a teaspoon of baking soda to the cooking water to further soften the chickpeas.

3. Prepare the Tahini: Use a high-quality tahini made from 100% sesame seeds. Stir it well before using, as the oil tends to separate.

4. Blend the Ingredients: In a food processor, combine the cooked chickpeas (reserve some cooking liquid), tahini, lemon juice, garlic, and salt. Blend until smooth, adding reserved cooking liquid as needed to achieve the desired consistency. Some people also add ice water for an extra creamy texture.

5. Taste and Adjust: Taste the hummus and adjust the seasonings as needed. Add more lemon juice for tanginess, garlic for a stronger flavor, or salt to enhance the overall taste.

If using canned chickpeas, rinse them thoroughly to remove any excess sodium and preservatives. You may need to add more liquid to achieve a smooth consistency.

Pro Tip:

Peel the skins off the cooked chickpeas before blending for an ultra-smooth hummus. This is a bit time-consuming, but it makes a noticeable difference in the final texture.