Want to make great homemade hummus? We knew cooking dried chickpeas instead of using canned results in the best flavor, but Melissa Clark's trick for getting the best texture was a new one to us. It's an easy step that leads to a light, fluffy, perfectly smooth hummus.Clark recommends warming the chickpeas briefly in the microwave before using them. The warm chickpeas make a hummus that is light and fluffy, without any graininess, something she discovered when a batch of hummus made from refrigerated chickpeas was heavier and grittier than usual.
Next time, a 30-second zap in the microwave warmed the chickpeas and the resulting hummus "was as velvety as mousse and nearly as light." Replacing some of the olive oil with the bean cooking liquid may also have helped, she says.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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