How to make the creamiest Hummus Ever
250g dried Chickpeas soaked in water overnight
1/2tsp Baking Soda
3–5 cloves of Garlic
Juice of 2 Lemons
1 1/2 tsp Sea Salt
3 tbs Tahini
2 tbs olive oil
125ml Ice cold water
Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.
Cook The Chick peas with 3-5 cloves of raw Garlic and the Baking Soda.
Instant Method: Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 minutes. let the pressure naturally release for 10 minutes before breaking the seal.
Stove Top Method: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender and the skins are coming off the pea.
Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently pinch each bean. Discard the Chickpea skins once finished.
Make a Chickpea Puree by adding f the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Blitz for a few pulses then process till they make a smooth puree.
Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor. Pulse for a couple of pulses to combine.
Add in the lemon juice and salt. Pulse again.
Let the Food Processor run for 2 minutes, to help make the hummus fluffy and smooth. Whilst its running stream in the olive oil till incorporated. Then the ice cold water and continue to processes for about 2 more minuted till light and fluffy.
Serve with flat breads