This crazy and simple recipe comes from Smitten Kitchen and as always, it is awesome. It is a simple hummus recipe, but with the added tip of peeling the chickpeas before making the hummus. The chickpeas easily pop out of their shells and peeling them only takes 10 minutes, but results in a super creamy and smooth hummus texture. It’s worth it.
I halved the amount of tahini here because the original recipe had a bit too much for me, but really you can play around with the amount and add as much as you’d like. I happen to love a lot of lemon, so I always double up on that. The hummus keeps well for a few days in the fridge and I think it tastes even better the second day, after the flavors can meld together a bit.
Super-smooth Homemade Hummus
Adapted from Smitten Kitchen
Makes 1 3/4 cups hummus
1 3/4 cups cooked, drained chickpeas (from a 15-ounce can) OR 2/3 cup dried chickpeas (for same yield)
1/2 teaspoon baking soda (for dried chickpeas only)
1/4 cup tahini
2-3 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water
Olive oil & pita to serve
If using dried chickpeas:
Put the chickpeas in a large bowl and cover them with at least twice their volume of cold water and soak overnight. The next day, drain them, and saute them in a medium saucepan with the baking soda for about three minutes. Add 3 1/4 cups water and bring it to a boil. Skim any foam that floats to the surface. They’ll need to cook for 20 to 40 minutes, sometimes even longer, depending on freshness, to become tender. When tender, one will break easily in your fingers. Drain the chickpeas and cool to room temperature.
Whether fresh or canned chickpeas:
Peel the chickpeas by squeezing them between your thumb and pointer finger – the skin should pop right off. Discard the skin.
In a food processor, blend the peeled chickpeas until clumps form, a full minute, and scrape down the sides. Add tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water, 1 tablespoon at a time, until you get very smooth mixture (4 tablespoons is about right).
Taste and adjust for seasoning and add more salt or lemon if needed. Resist the urge to add more garlic though as it can “bloom” overnight and become stronger as it sits.
To serve, drizzle with a little olive oil, sprinkle with paprika (if desired) and eat with pita or carrots.