How Do You Make Homemade Creamy HUMMUS Dip?
The secret to smooth silky hummus is boiling the beans with baking soda. I’d been making hummus for years before I read this tip in an article about a Lebanese restaurant. This recipe is a blend of the Lebanese recipe featured in that article and a recipe I learned from a guy in graduate school who learned from his Turkish next door neighbor. It’s minimal work for such a fantastic dip. Put it on sandwiches or as dip for vegetables or crackers. Yummy and healthy because unlike some this recipe doesn’t rely on oil for texture. The hummus can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator until ready to use. Makes 2 1/2 cups. Rinse the garbanzo beans, drain and cover with water to cover by 3 inches. Soak beans for 4 to 6 hours. Drain in a colander and rinse thoroughly. In a large pot combine soaked beans, the 7 cups water and the baking soda. Bring to a boil, reduce heat and simmer until the beans are falling apart, about 1 hour. Stir any foam that
