So good it deserves a definite article. Also, so easy! Based on Yotam Ottolenghi and Sami Tamimi’s recipe (but much faster), it’s sure to become your go-to dip and spread.
Canned chickpeas in the pot with baking soda.
Stir them so the skins come off
Boil those bebehs!
Skim any foam that forms off the top
Try to lift any skins that float to the top out of the pot
Squishy!
Put the boiled chickpeas in a colander, and run it under hot water to try and get more of the skins off
Into the processor they go!
Mmmm, pasty…
Garlic, fresh from the press!
Tahini paste, lemon juice, and salt
Ice water for the final touch
Smooth and creamy
Looks great in my mason jar!
The Hummus
PhD Kitchen 