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Author Notes: The secret to the best hummus? Peel the chickpea skins! Yes, you may have heard this before, but have you tried it? —Jessica Chang
30oz can chickpeas, drained with juice reserved, rinsed and skins peeled
cup tahini paste
tablespoons fresh lemon juice
cloves of garlic
teaspoons sea salt
tablespoon extra virgin olive oil
- Peel skins off of the chickpeas. Squeeze the chickpea upward between your thumb and finger and the chickpea should pop right out of the skin. Toss the peeled chickpeas in a separate bowl and skins in another.
- In a large food processor, process the peeled chickpeas for 1 minute.
- Add tahini, lemon juice, salt and garlic. Process and leave on to blend. Drizzle in chickpea juice, one tablespoon at a time, until you put in 8 tablespoons of juice. The hummus should be very smooth. If not, drizzle in some more juice.
- Drizzle a little EVOO on the hummus, and serve hummus with toasted pita or raw vegetables.