I’ve seen a lot of Western creators claim that you have to peel every chickpea for a smooth hummus. That is not the case and that’s not how it’s done in the Middle East. They boil it with baking soda. These are canned beans. They let them cool completely completely and then they process it with ice, lemon juice, tahini, garlic, salt, and there you go. World’s smoothest hummus.

31 Comments

  1. They taste better when you peel the skin from all the chickpeas. Then blending it up is faster and smoother.

  2. Alright.
    I always just process them for 10 min more.

    And no, I never peel,

    I do let them cool though.

    No baking soda, but I see how this helps chemically.

  3. Or cook it in a pressure cooker instead of adding baking soda (dame effect, less baking soda flavor)

  4. what do western creators know about it?the only thing these so called influencers are good at ,is stealing ideas and making everything bland with there "western touch" THE WEST IS LIKE A PLAGUEEEE