Making SMOOTH homemade hummus is EASIER than you think. Most recipes overcomplicate things, by asking you to peel the chickpeas, but I've got a secret technique that will make your HUMMUS extra smooth.
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0:00 Episode Premise
0:28 Why Smooth Hummus is hard
2:29 How I make Smooth hummus
5:10 Comparing homemade VS store bought
5:27 Serving suggestions
6:45 Taste Test & Review
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Sources:
My name is Andong:    • Can I Recreate the World's Smoothest ...  
Chef Walid Sanad:    • طريقه عمل الحمص السوري بمطاعم الخليج ...  
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Makes about 1 kg of Hummus (scale down if needed):
500g Dried Chickpeas
250g Tahini
70100g ice
75ml Lemon Juice
2 Tsp Salt
1 Tsp Baking Soda
Citric acid (optional)

For Beiruty Hummus:
1 Cup Hummus
2 Tbsp Parsley
1 Tsp Mint
1 Clove Garlic
2 Tbsp Lemon Juice
1/2 Tsp Chilli flakes
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Directions:

To prepare the chickpeas:
1 Add your dry chickpeas to a bowl and completely submerge with water. Allow them to soak for 812h or overnight
2 Rinse your chickpeas, then add to a pot with the baking soda. Pour water over the chickpeas to cover them by about 2 inches
3 Turn the heat up to high and bring the pot to a boil. When the chickpeas foam up, stir the foam back into the pot and turn the heat to medium.
4 Cook for half an hour, then remove some of the chickpeas and set aside to use as a garnish later
5 Place a lid on your pot and cook the chickpeas for another 3060 minutes on medium
6 The chickpeas are done cooking when they are extremely soft and have burst. They should mash very easily and the skins should have dissolved
7 Allow any extra water to evaporate away
8 Pour the cooked chickpeas onto a plate, and allow it to cool completely until room temp (You can freeze these and defrost them whenever you want hummus)

To make the hummus:
1 Add your prepared chickpeas to a food processor or blender, and process for 34 minutes, scraping down the side of the bowl halfway, until the chickpeas are processed into a super fine paste. If this is lumpy, you need to process longer. Feel it between your fingers and it should be floury
2 Add 70g of ice into the food processor, and process into the chickpeas until light and fluffy
3 Now add the tahini and mix it in. Then when that has been fully incorporated add the lemon juice
4 You can now adjust to your desired acidity/thickness by adding citric acid or more ice
5 Store in the fridge for up to a week

To make Beiruty Hummus:
1 Finely chop the parsley and mint
2 Add all the ingredients into a bowl and mix well

To serve hummus:
1 Place a pile on a plate or bowl
2 Use the inside of the spoon to build the hummus up into a mound, while rotating the plate
3 Use the back of the spoon to push the hummus outwards and create the classic well shape
4 Add your toppings such as chickpeas, then pour in olive oil

To use canned chickpeas:
1 Wash the chickpeas thoroughly then add to the pot with the baking soda
Bring to a boil, then cook from step 5 onwards