Recipe Review

Melissa Clark’s Secret to Super-Smooth Hummus

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New…read more
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published Jul 27, 2011
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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.

• 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

(Image: Flickr member Veganbaking.net licensed under Creative Commons)

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