For homemade hummus with the finesse of restaurant versions, here’s how to take your dip from gritty to creamy. Many hounds know that dried chickpeas, soaked and cooked till nice and soft, yield better results than canned ones. Adding baking soda can also help, as demonstrated in this CHOW tip. The most important step, though, is to remove the chickpeas’ skins after cooking. This is “the secret to supremely smooth hummus,” JungMann says. It’s also time-consuming, although harryharry knows a shortcut to peeling the chickpeas: Start with dried chana dal, Indian peeled and split chickpeas. They “make excellent very creamy hummus!” harryharry says.

Also, a blender produces smoother hummus than a food processor does. The order in which you add the ingredients makes a difference, says will47, who suggests thoroughly blending the tahini, garlic, and lemon juice before adding the chickpeas. Oh, and save some of the beans’ cooking liquid, JungMann says, since adding it in small quantities as you blend will improve the purée’s texture.

Discuss: Hummus question.

Photograph of CHOW’s Basic Hummus recipe by Chris Rochelle /

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