Termed “Ethereally smooth hummus” by SK, I have renamed this delightful treat “Heavenly hummus” because this is exactly what I thought when I tasted it, plus I like alliteration.
It’s a very simple hummus recipe but one [tedious] trick makes all the difference. It’s so damn good.
At first I was skeptical of the lengthy prep time required to shell all of the chick peas but I decided to give it a go after SK’s pictures flaunted a divine, cloud-like end product. Well that and my boyfriend is an absolute hummus nut, so having the know-how to make the world’s best would be a huge bargaining asset (ruthless, I know… hee, hee).
1 3/4 cups cooked, drained chickpeas (from a 19-ounce can)
1/2 cup tahini
2 tbspn freshly squeezed lemon juice, or more to taste
2 cloves garlic, roughly chopped
3/4 tsp table salt, or more to taste
About 1/4 cup water
Here comes the rough part: start by shelling all of the chickpeas. This is the key to getting ethereally smooth hummus. By removing the thin outer shell you do lose a lot of the fibre, but it’s worth it in this case. I found pinching the pea between my index/middle fingers and thumbs made it easy to pop out.
Please note: I never would have EVER had the patience to do this step a few months ago. My recent acquisition of free time (just finished grad school – “duh, obviously start a blog”) made this task seem feasible to me.
Once you’re done the terrible task of removing all of the shells then the rest is easy.
Blend chickpeas in a food processor for about 1 minute, stopping to scrape sides a few times.
Add tahini paste, lemon juice, garlic, and salt. Blend again for another 1-2 minutes.
Add 1 tbsp water at a time while food processor is running. Keep adding until hummus has reached desired thickness. It should be looking tantalizingly smooth at this point.
Chill in fridge for about 30 minutes, drizzle olive oil on top and then just try not eating the whole bowl to yourself!
We had the leftovers for dinner a day later. Adding fleur de sel, more freshly ground pepper, dried parsley flakes and some Kalikori olive oil made it taste superbly fresh again! Pete and I gobbled it up with some carrot sticks and corn tortillas (spread some oil on ’em and bake at 400 deg F for ~10 minutes) topped with roasted red peppers and sun-dried tomatoes… NOM NOM!!