Ethereally Smooth Hummus

This hummus is special. There is a secret to it’s creamy deliciousness. (You remove the skins from the chickpeas!) You may think I’m crazy, but having eaten lots of hummus, removing the skin from the chickpeas DOES give the hummus a smoother, creamier texture. It may sound like an unnecessary chore, but I actually enjoyed popping the chickpeas out of their skin while watching an episode of Rosemary & Thyme. Hummus is relatively easy to adapt to your tastes. I generally like mine with less tahini and more lemon, but it’s completely up to you. (I also like a lot of paprika on top, as you can tell by the picture.)  This recipe is a nice place to start, so test it out and find out what suits you.

from: The Smitten Kitchen
makes: 1 ¾ cup hummus

1 ¾ cup chickpeas from a 15 oz. can, drained and chickpea liquid reserved
1/3-½ cup tahini
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves of garlic, roughly chopped
¾ teaspoon salt, or more to taste
approximately ¼ cup water or reserved chickpea liquid
paprika, olive oil, pita crisps, and raw vegetables to serve.

Peel chickpeas. Take chickpea between your thumb and next two fingers, arranging pointy end of chickpea towards your palm and ’pop’ the chickpea out of its skin. Discard the skin.

In a food processor, blend the chickpeas until powdery clumps form, scraping down the sides of the bowl as needed. Add the tahini, lemon juice, garlic, and salt and blend until nicely pureed. With the machine running, drizzle in the water or reserved chickpea liquid, one tablespoon at a time, until you get a light and smooth creamy texture.

Taste and adjust seasonings if necessary. You may need more lemon juice or salt. The garlic in the hummus does become more potent the longer the hummus sits.

Transfer the hummus to a plate with a lip or a shallow bowl and let rest in the refrigerator for at least 30 minutes. To serve, make a few ’pockets’ with the back of a spoon, and drizzle olive oil over the hummus. Sprinkle with paprika, or smoked paprika (as my hubby likes it) and serve with pita crisps and raw veggies.

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