Smooth and Creamy Hummus

I first tried this hummus recipe from the Jerusalem cookbook a few months ago, and it was delicious. Then I remembered seeing Smitten Kitchen‘s quirky take on the recipe, which involved peeling the skin off each chickpea to achieve a super creamy consistency.

Say what? Sure, it seemed slightly crazy, but I’ve spent a fair amount of time shelling pistachios or trying (with much angst) to remove hazelnut skins for homemade nutella. (So sorry to disappoint you; that recipe is still in the works.) So popping the skins off a few chickpeas didn’t seem like that big a deal. And truly, it wasn’t. It took about 10 minutes, and the only side effect was that my fingers felt a little starchy at the end.

So if you’re crunched for time, this recipe is just fine with the chickpea skins included. But if you have a few more minutes, try removing them. The results are truly worth it. As Gabe told me between bites this afternoon, “This hummus is unbe-(expletive)-lievable.” That good.

Smooth and creamy hummus

Smooth and creamy hummus

Smooth and creamy hummus

Smooth and Creamy Hummus

  • 1 3/4 cups cooked chickpeas (from one 15-oz. can)
  • 1/2 cup tahini
  • 2 Tbs. lemon juice (plus more, if desired)
  • 1 large or 2 small garlic cloves, pressed
  • 1 tsp. kosher flake salt (plus more, if desired)
  • 1/4 cup water
  • garnishes (optional): pine nuts, olive oil, dried sumac or paprika

Rinse and drain chickpeas. Carefully remove the skins by holding a chickpea between your thumb, index, and middle fingers and gently squeezing until the skin pops off. Discard skins.

Place chickpeas in a food processor and blend for about one minute. Scrape down the sides and add tahini, lemon juice, garlic, and salt. Blend again until well combined. Slowly add the water and puree until very smooth. Taste and add more lemon juice (I added an additional 2 tsp.) and/or salt as needed.

Let stand for about 30 minutes and then serve, or refrigerate if you’re not going to serve right away. Serve with a drizzle of olive oil and sprinkle of sumac or paprika. If using pine nuts as garnish, first sauté them in a bit of unsalted butter until lightly browned. Serve hummus with pita, tortilla chips, carrot sticks, or whatever you like!

Source: Slightly adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi, via Smitten Kitchen.

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3 thoughts on “Smooth and Creamy Hummus

  1. Yum! (aka, by the time I read this there’ll be no samples left….) Taking skins off chickpeas sounds like a good thing to do while watching something more interesting on TV; a great time to multi-task!

  2. Pingback: Homemade Celery Salt | Lingonberry Jam

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