My Goals and Discoveries
Ultracreamy texture devoid of graininess
Simmering the chickpeas with baking soda and water for 20 minutes allows the skins to come right off, ensuring a smooth, creamy hummus.
A rich, pleasant tahini flavor
Tahini made from hulled, lightly roasted sesame seeds gives the hummus pleasing texture and flavor. Sesame skins are as gritty as chickpea skins, and heavily roasted seeds make tahini bitter.
Balanced garlic flavor
Steeping raw minced garlic in lemon juice and salt for 10 minutes extracts its flavor while deactivating alliinase, the enzyme that gives garlic its bite.