I have spent an embarrassing amount of my career perfecting hummus, and I will stand by this recipe with my last breath. The secret most people miss is peeling the chickpeas. Yes, every single one. It sounds tedious, but the difference between hummus made with peeled and unpeeled chickpeas is the difference between velvet and sandpaper. Then you blend the tahini first, with ice-cold water, until it turns impossibly white and fluffy. Only then do you add the chickpeas. The result is so smooth, so creamy, so ethereally light that it makes every shop-bought tub taste like wallpaper paste.