Silky Garlic-Free Hummus
Ultra-smooth hummus made with softly simmered chickpeas, tahini, lemon and ice water, finished with olive oil and paprika. Creamy, bright and ready in 15 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
Simmering canned chickpeas with baking soda softens them and loosens their skins, which is the secret to restaurant-smooth hummus. Ice water makes it fluffy and pale. Serve with warm pita, cucumber slices or carrot sticks. It keeps in the fridge for up to 5 days.
Method
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Put the chickpeas, baking soda and 3 cups water in a medium saucepan. Bring to a boil, then simmer for , until the chickpeas are very soft and their skins loosen.
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Drain well and rinse under cold water.
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In a food processor, blend the tahini and lemon juice for , until thick and pale.
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Add the chickpeas, cumin and salt. Blend for , scraping down the sides once.
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With the machine running, add 2 tablespoons of the olive oil and then the ice water a spoonful at a time, until the hummus is silky and light.
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Taste and adjust, adding more salt or lemon juice if needed.
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Spread into a shallow bowl, making a swirl in the center with the back of a spoon.
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Drizzle with the remaining 1 tablespoon olive oil, then top with the paprika, pine nuts and parsley.
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