I might also call this obsessive-compulsive hummus, but I’ll let you decide for yourself what name you’ll call it. What makes it different, is that you actually peal the chickpeas. I know, say what?! Peel chickpeas?! Well this advice comes from the incredible Smitten Kitchen, so I knew the recipe would be great…so while I caramelized some onions, I tediously sat by the sink, peeling chickpeas. It really didn’t take that long, and by the time I was done I also had beautifully caramelized onions, so it wasn’t a total waste of time. The end result is a delightfully creamy and thick hummus. I’ve been eating this for weeks, and am a big fan of the subtle flavors and smooth texture. This has just the right amount of lemon and garlic to accentuate the chickpeas but not overpower them. It’s a great dip, and I highly recommend it with veggies for a great, easy healthy snack.
Makes about 1 1/2 cups
Adapted from Smitten Kitchen
- 1 (15oz) can chickpeas, peeled
- 1/3 cup tahini paste
- 1/2 lemon, juiced (more to taste)
- 2 cloves garlic, minced
- 3/4 tsp salt
- 1/4 cup water
- 1 Tbsp olive oil
Peel the outer skin off of the chickpeas, discard the skins and toss the chickpeas in the bowl of your food processor. Add the tahini, lemon juice, garlic and salt. Pulse several times, then stream in the water and olive oil while blending. Taste and adjust seasoning as needed. Serve with carrot sticks, snap peas, cucumber sticks, crackers, pretzels, and/or bread.