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This is a whole new hummus recipe for me and from now on, the only one I'll use.
I was curious as to the difference if any, the temperature of the chickpeas, warm vs chilled, would have on the finished hummus, so I ran a little experiment.
On the left, hummus made with chilled chickpeas and chilled cooking liquid (aquafaba). It is thicker and yielded half a cup more than the hummus made with warm chickpeas shown on the right.
On the right is the hummus made with warm chickpeas and warm aquafaba, it's not as full-bodied as the chilled batch produced. Even after refrigeration, there remained a difference in the consistency, neither one is "grainy," they are both silky and smooth.
These are right out of the food processor before refrigeration. There is no difference in taste.
I didn't skin the chickpeas before processing and you really don't need to, trust me, they will get good and pulverized considering how long they are processed, and I think the addition of the water during processing helps break them down even more.
Here's what I found interesting about this recipe; the use of the cooking liquid (aquafaba,) the ratio of tahini to chickpeas and the amount of water added, oh yeah, and using citric acid in lieu of lemon juice. LOL, I guess that's the whole recipe.
Please give it a try, you won't regret it.
From the cookbook On The Hummus Route.
c o o k e d c h i c k p e a s for hummus
And that's that!