See this hummus? It’s so creamy, it’s fluffy. It took all my self control to eat it as a dip for my carrots and not right out of the container.
My secret? I overcooked the garbanzo beans. They were so soft their clear shells peeled off. And since those peels looked gross, I absentmindedly picked them all out. I had read once in the Peas and Thank You cookbook that this is worthwhile, and boy, was she right. Those naked beans made the creamiest hummus I’ve ever tasted.
Looks like my simple hummus recipe just got a little more complicated.
2 garlic cloves
2 cups of garbanzo beans (chickpeas), drained (save the liquid)
3 T cup of tahini paste, available by the jar
1/4 cup freshly squeezed lemon juice
Up to 1/4 cup water drained from chickpeas (to desired consistency)
3 T olive oil
1/4 teaspoon of salt
Handful of cilantro (optional)
1 deseeded jalepeño pepper (optional)
For creamy hummus, separate the outside layer from the beans and discard it. In a food processor, combine the garlic, garbanzo beans, tahini, lemon juice, water, cilantro and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Makes about 1.5 cups.