I’ve made a lot of hummus over the years and tried all the different methods when it comes to perfecting the ultimate hummus. But today’s recipe for my Super Smooth Hummus is bar far the best i’ve made that it deserved a spot here on the blog so you can make too.
What are all the different ways to make super creamy hummus and what really makes a difference?
Pressure cooking, soaking the chickpeas, pre-boiling, removing the skins, experimenting with different blending times, tahini to olive oil ration – these are all different ways which can affect the final result of how creamy your hummus is. But which really make a difference given the effort some of them take, when lets face it guys, time is precious?
Well in my testing, it’s a combination of pre-boiling (but we’re talking 8 – 10 minutes here not hours), removing the skins, but fear not I have a quick and easy method that won’t leave you meditating for 2 hours and losing the will to live) and blending for 10 minutes. This combination will give you the creamiest, silky smooth hummus, in all of 20 minutes flat!