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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 225g dried chickpeas in a bowl, cover generously with cold water, and stir in 1/2 tsp baking soda. Leave to soak for 8 hours until chickpeas double in size.
Watch out
Make sure chickpeas are fully submerged in water as they will absorb water and expand significantly overnight
otherwise they will dry out on top
Drain soaked chickpeas and transfer to a saucepan. Add 1400ml water and another 1/2 tsp baking soda. Bring to a boil over high heat, skimming off white foam from surface with a spoon. Reduce heat to maintain a rapid simmer, cover with a lid, and cook for 30 minutes. Add 1 tsp kosher salt, stir, re-cover, and simmer for another 10 to 15 minutes until chickpeas smash completely flat between fingers with zero resistance.
local_fire_departmentMedium-high to boil, then medium-low rapid simmer for 40-45 minutesWatch out
Skim white foam off the top when water starts boiling
otherwise the pot may foam over rapidly and create a big mess on your stove
Careful when pouring hot water and boiling chickpeas into colander; steam can cause severe burns.
Pour cooked chickpeas into a colander to drain liquid completely. Gently pick out and discard any loose translucent chickpea skins that floated off during boiling.
Watch out
Do not attempt to peel every single chickpea skin individually
just remove the skins that fall off naturally to save time
Transfer drained warm chickpeas into a food processor. Process continuously for 1 to 2 minutes, stopping once or twice to scrape down the sides with a spatula, until chickpeas break down into a thick, smooth, uniform beige paste.
Watch out
Scrape down bowl sides during blending
otherwise unblended chickpea chunks will stay stuck to the bowl walls and ruin the texture
Add 180ml tahini, 90ml fresh lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper to processor bowl. Process for 1 minute until completely combined.
Watch out
Use good quality tahini that is creamy and not overly bitter
low-quality bitter tahini will ruin the taste of your hummus
With processor running, slowly drizzle 120ml ice water through feed tube 1 tbsp at a time. Continue processing for 2 to 3 minutes, scrape sides down, taste and adjust with up to 15ml more lemon juice if needed, until hummus transforms into an ultra-creamy, pale, whipped, pillowy texture.
Watch out
Use ice-cold water rather than tap water
the ice water emulsifies the tahini fats and creates a noticeably lighter, fluffier whipped structure
Thinly slice 4 garlic cloves with a sharp knife. Use a vegetable peeler to peel strips of lemon zest (about 2 inches long) off 1 fresh lemon.
Watch out
Avoid peeling the white bitter pith under the lemon skin
peeler should only remove the fragrant outer yellow layer
Heat 60ml extra virgin olive oil in a skillet over medium heat. Add sliced garlic and fry for 2 minutes until light golden. Add lemon zest strips and cook for another 30 seconds until aromatic and crispy. Immediately scoop fried garlic and lemon zest onto a board using a slotted spoon, sprinkle with a pinch of kosher salt, and reserve warm infused oil in skillet.
local_fire_departmentMedium heat for 2-3 minutesWatch out
Do not let garlic slices get dark brown
they burn quickly in hot oil and become extremely bitter
Finely chop 2 tbsp fresh flat-leaf parsley leaves on a cutting board.
Spoon warm hummus into a broad shallow serving bowl. Use the back of a spoon to press and swirl a deep track in the center. Drizzle reserved garlic-lemon infused warm olive oil into the groove, sprinkle with crispy fried garlic chips, crispy lemon zest strips, and finely chopped fresh parsley. Serve warm or at room temperature with warm pita bread.
Watch out
Always serve hummus warm or at room temperature
refrigeration dulls the vibrant garlic and lemon flavors and stiffens the silky texture
