Super Smooth and Creamy Sizzle Hummus Recipe

Recipes

Super Smooth and Creamy Sizzle Hummus Recipe

Do you know the secret to the smoothest hummus? Get rid of those skins! We got deeply intimate with the skins of about 10 cans of chickpeas and lived to tell the tale. It was worth it - we think. This hummus (adapted from Smitten Kitchen's OG recipe) is very good.

by the Graza team :-)

Ingredients

1 can chickpeas

2 tsp baking soda

½ cup tahini (use the best you can find, we love Soom)

2 tbsp lemon juice, or more to taste

2 small cloves garlic

1½ tsp kosher salt

½ tsp sumac (optional)

A nice long squeeze of Sizzle

Drizzle to finish

Instructions

Active Time: 20-30 minutes

Full Time: 1 hr

Serves 2

SO BASICALLY, chickpea skins are the ultimate enemy of a hummus so smooth you could take a nap in it. Chickpeas and their skins are also less than excited to be separated, so what’s a hardy kitchen warrior like you to do? Soak them in a bit of baking soda and then gently rub them between your hands. Put on a great show and get the whole family involved. Real instructions following…

Drain 1 can of chickpeas and reserve the liquid (yessssss AQUAFABA!). Rinse the chickpeas in a strainer and pour into a large bowl. Fill the bowl with warm water and add 2 tsp of baking soda. Let it sit for 15 mins.

While the chickpeas are resting, rough chop 2 small cloves of garlic.

To peel the chickpeas, take a small handful and rub back and forth a few times. This will separate the skins, which can be discarded. We find that using a larger volume of water allows the skins to float so you can drain them separately from the inner chickpeas that sink! It can also be helpful to separate the naked chickpeas as you peel them, so you know what’s been peeled.

Once all chickpeas have been de-skinned, add the bare chickpeas to a food processor or strong blender. Run until the chickpeas form powdery clumps, scrape down the sides, and run for a few more seconds.

Add ½ cup of tahini, 2 tbsp of lemon juice, roughly chopped garlic, 1½ tsp of kosher salt, and ½ tsp sumac (optional). Blend until well combined. It will look weird and might ball up around your food processor blade. It's okay. Don't stress out.

Add a nice long squeeze of Sizzle and pulse to combine. With the machine running, add in 1 tbsp at a time of reserved chickpea water and blend, adding more as needed until the hummus becomes smooth, light, creamy, and not weird-looking. We usually need around 4 tbsp.

Taste and adjust salt, lemon juice, and Sizzle as needed. Scrape down the sides and pulse a few times to fully combine. YUMMMMM!

Transfer to a bowl and rest in the refrigerator for at least 30 minutes. Look at that hummus!