Several times during the making of this hummus, you will doubt yourself. Am I adding too much lemon juice or way too much tahini, you will think. Why is there no olive oil going into the blender. And who puts iced water in a hummus. But keep aside all your past hummus making experiences and believe in the genius that is Mike Solomonov, the chef who made Zahav the leading voice of Israeli cuisine in US. For only then you get rewarded with a hummus that is as silky smooth as a buttercream, with a texture that feels like you are eating clouds. In the months following the publishing of Zahav cookbook, the hummus recipe took the world by storm. I noticed it a couple of weeks back on Food52 and was taken in by how counterintuitive everything in that recipe was. This might not be the first hummus recipe on this blog but I am fairly sure that this might be the final one. Ingredients 1/2 cup chickpeas 1 tsp baking soda 2 garlic cloves, unpeeled 1/6th cup fresh lemon juice 1/2 tsp