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.
• Check it out: Kitchen Hip Tip - Fluffy Hummus from Melissa Clark
Do you have any tips for making better homemade hummus?
Related: How To Make Hummus