How to Make the Creamiest Hummus

Chickpeas are my favorite vegan ingredient so I have a tip to share with you on how to make the creamiest hummus. Begin by soaking a cup of chickpeas, also known as garbanzo beans, overnight. Rinse and then boil them on low heat or in a pressure cooker until they’re soft enough that you can mush them between your fingers. By adding 5 grams (one teaspoon) of baking soda to the pot they will cook more thoroughly. This is because the increased pH of the cooking liquid results in a better breakdown of the bean’s protective hemicellulose layer. Once cooled, add them with all the other hummus ingredients to a blender and blend thoroughly. When it looks fully blended, gradually add small quantities of ice cubes and blend for another minute. The ice assists in the emulsification process, and its cold temperature prevents the ingredients from overheating while they’re being blended, yielding a smoother, creamier and fluffier result.