Want to know how to make a creamy, dreamy hummus? Just follow these steps.
1. Start with dried chickpeas
Dried chickpeas tend to make a smoother, more flavorful hummus than canned chickpeas do. For the best results, buy dried chickpeas that look plump, not shriveled. If they have a harvest date on the bag, all the better; ideally, they will have been picked within the last year. If you must use canned, cook them in boiling water for 20 minutes or so to help them lose their tin can flavor and make the beans extra soft.
2. Use baking soda
For the silkiest textured hummus, use baking soda; it makes the chickpeas extra soft (and reduces the cooking time, to boot). Either soak your chickpeas with baking soda (about 1 tablespoon for ½ pound) or add baking soda to the cooking water (1 teaspoon per pound).