The trick to making hummus that’s as smooth as silk is removing the skins from the chickpeas. Admittedly, while I find it mindless, it can take a while to do. Luckily, Sami Tamimi and Yotam Ottolenghi’s Jerusalem provided the answer: a little bicarb (baking soda), some friction (from stirring), and hot water are all you need […]

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