If you’re short on time, put the chickpeas in pot and cover them with boiling water. Soak the chickpeas in the hot water for 1 hour.
The baking soda will help the skins slip from the chickpeas, which will make the hummus smooth.
Since boiling time will depend on your chickpeas, you may need to cook them longer until they’re soft.
You can stir the chickpeas again to get more of the skins to float to the top.
Discard the extra cooking water. You should have 2 cups (400 g) of cooked chickpeas in the strainer. If you have more than this, use them in another recipe.
The chickpeas should be very thick like a firm paste.
The hummus should be smooth and lightened in texture. You may not need all of the reserved chickpea liquid.
Refrigerate the leftover hummus in an airtight container for up to 1 week.
If you don’t have cloves of garlic, substitute 1 teaspoon (3 g) of minced garlic.
You may need to stop and scrape down the sides of the food processor occasionally.
For example, if you want thinner hummus, add a few spoonfuls of the liquid you drained from the can of chickpeas. For a brighter tasting hummus, add more fresh lemon juice or blend in some chopped preserved lemons.
Cover and refrigerate leftover hummus for up to 1 week.
