My fellow food writer Kathleen Purvis shared her advice for making hummus in last week’s main food story.
But let me share the two tips that I consider essential to ending up with a hummus as creamy as what you can order at any Middle Eastern deli.
First, save that liquid from the can of chickpeas when you drain it and add it to the hummus while pureeing it in the food processor. Second, puree the hummus longer than you think is necessary. Seriously, go work on the crossword for five minutes or longer and then the hummus will be perfect.
The only downside is you will become the go-to person for making hummus in your family, just as I have.