It’s funny because just a few months ago I shared this hummus recipe with you and marvelled over how I was able to almost achieve hummus perfection without having to peel all of those darn chick peas one by one. And then one rainy day I found myself alone in the kitchen with a can of chick peas. So obviously my natural instinct was to just put the can away in the pantry where it belonged, but something inside me had changed. It kind of felt similar to the change that took place deep inside when my body realized that I hadn’t had a poutine in a month and was sort of okay with it, but not really. Did any of that make sense? I think what I’m trying to tell you is that hummus with all the chick pea shells are good, but hummus without all that extra chick pea shell baggage, because who likes extra baggage right, is completely and utterly phenomenal. Sometimes change is good. Sometimes change can lead to skinnier thighs and unbelievably smooth hummus.
Ethereally Smooth Hummus
Yields: 1 3/4 cups hummus
1 3/4 cups cooked, drained chickpeas (from a 15-ounce can)
1/2 cup tahini
2 tablespoons freshly squeezed lemon juice, or more to taste
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Drain your chickpeas and peel. This is easiest when you take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.
In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water or reserved chickpea cooking water, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 3 tablespoons for this volume, but you may need slightly more or less.
Taste and adjust seasonings, adding more salt or lemon if needed. I do recommend that you hold off on adding more garlic just yet, however. I find that it “blooms” as it settles in the fridge overnight, becoming much more garlicky after a rest, so that even if it doesn’t seem like enough at first, it likely will be in the long run.
Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can, before serving. Enjoy!
slightly adapted from Smitten Kitchen