FOOD NEWS
Cook Your Canned Chickpeas For Even Creamier Homemade Hummus
BY PEGGY AOKI
For homemade hummus with a light, creamy texture, cook the chickpeas very well. Canned chickpeas are only cooked for a short time before being canned, leaving them firm.
Start by draining and rinsing canned chickpeas thoroughly. In a saucepan, cover the chickpeas with water and simmer them for about 20 minutes.
Once they become almost fall-apart tender, skim off any loosened chickpea skins — the more you remove, the more creamy the finished hummus will be.
Once cooked, allow the chickpeas to cool and put them into a food processor with other hummus ingredients like tahini, garlic, lemon juice, olive oil, and salt.
Blend until very smooth and creamy, adjusting the consistency with a drizzle of water if needed. The heat from the cooked chickpeas results in a smoother hummus.