Chances are, you’re not blending it nearly long enough.
), my garbanzo dip journeys could just about fill a book as long asWar and Peace.
This is where I discovered the four tips that totally leveled-up my hummus game.
Photo: Getty Images / Anna Puzatykh
True, this sounds remarkably putzy and time-intensive.
Don’t press down too hard on the chickpeas; you don’t want to crush them.
Discard the skins."
Start with warm canned chickpeas.
Use all tahini instead of tahini and olive oil.
Since you’re using a generous dose of tahini, it’s important to invest in a high-quality variety.
We love Seed Mill and Soom.
Add a couple ice cubes to the blender.
“Blitz until smooth(ish), then check on your hummus.
You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water.
Add a bit of each as you need, the recipe explains.
“Blitz the hummus until very smooth, a few minutes at least.
Don’t worry about the hummus being too loose; it will thicken as it sits.”
“My dad’s cousin had a Lebanese restaurant outside Detroit for years.
Every time I went home to visit my family, a visit there was always on the calendar.
“Her hummus was the absolutebest.
When you think it’s ready it’s not; keep it going.”
Translation: Your hummus will be far fluffier than if you simply blended until the chickpeas were pureed.
I still make it that way to this day,” Malcoun says.
You could also try swapping it in for a bit of the tahini in Ottolenghi’s recipe.
