If you like your hummus really creamy, this is the recipe for you. Inspired by the silky, almost whipped hummus you find at Miznon, this version starts with canned chickpeas but gets a little extra love to make them incredibly soft. The secret is in the tahini: blending it first with lemon, garlic and ice-cold water creates that pale, creamy texture before the chickpeas even go in.
Serve it with warm pita, a generous drizzle of good olive oil and a few crispy chickpeas on top.
2 Cans (540 mL each) Chickpeas, drained and rinsed
1 Tsp Baking Soda
¾ Cup Tahini, preferably raw tahini from Israel or Lebanon
3–4 Tbsp Freshly Squeezed Lemon Juice
2–3 Cloves Garlic, crushed
½–¾ Tsp Kosher Salt, to taste
½ Cup Ice-Cold Water, plus more as needed
Extra-Virgin Olive Oil, for serving
Crispy roasted chickpeas, chopped parsley, paprika or za’atar, for serving
Warm pita or laffa, for serving
Place the drained and rinsed chickpeas in a saucepan and cover with fresh water by about 1–2 inches. Add the baking soda and bring to a gentle simmer. Cook for about 20 minutes, or until the chickpeas are extremely soft and beginning to fall apart.
Drain well and keep the chickpeas warm. There is no need to remove the skins.
Use 1½ cups dried chickpeas in place of the canned chickpeas.
Soak the chickpeas overnight in plenty of cold water with 1 tsp baking soda. The next day, drain and rinse them well.
Transfer the chickpeas to a large pot and cover with fresh water by 2–3 inches. Add another ½ tsp baking soda and bring to a gentle simmer. Cook for 1–1½ hours, or until the chickpeas are exceptionally soft and easily crush between your fingers. Skim away any foam that rises to the surface.
Drain well and keep the chickpeas warm before adding them to the whipped tahini mixture. You can reserve a little of the cooking liquid to loosen the hummus if needed.
Add the garlic, lemon juice and salt to a food processor. Blend until smooth, then let the mixture sit for 5–10 minutes. This mellows the raw garlic and allows the flavours to come together.
Add the tahini to the lemon-garlic mixture and blend. With the food processor running, slowly drizzle in the ice-cold water.
Keep blending until the tahini becomes pale, smooth and almost whipped. This is the magic step that gives the hummus its incredibly light and creamy texture.
Add the warm chickpeas and process for 2–3 minutes, or until completely smooth and silky. If the hummus feels too thick, add a little more ice water, a tablespoon at a time, until you reach your desired consistency.
Taste and adjust the lemon juice and salt as needed.
For a little crunch, roast a handful of chickpeas with olive oil, salt, cumin and paprika at 375°F for 25–35 minutes, shaking the pan once or twice, until golden and crisp. Let them cool slightly before scattering them over the hummus.
Spoon the hummus onto a wide, shallow plate and use the back of a spoon to create a beautiful swoop through the centre. Drizzle generously with good olive oil and finish with crispy roasted chickpeas, chopped parsley, smoked paprika and za’atar.
Serve with warm pita and enjoy.
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