Hummus is something we eat a great deal, but it always, for me, comes out grainy when I make it at home. I was talking to a friend recently and they told me their mother takes the skins off the garbanzo beans before they make the hummus. So, here I am showing you how to take the skins off.
Don’t mind the voice… It’s simple, although it takes a little time. But oh what a difference it makes! I also am a complete sucker for really garlicky stuff, so here I use a great deal of garlic, and I grate it into the mix, because that stops the chunks from getting stuck i your teeth. Now, you can put some Greek yogurt in here, for a bit of tang and to enhance the smoothness, but I think that’s gilding the lily a little bit! Enjoy!
Simple, Creamy Hummus
- 1 can of organic garbanzo beans or chick peas, drained, rinsed well and peeled (reserve the liquid)
- 2 cloves finely minced or grated garlic (must be fresh, nothing out of a can)
- 3 tablespoons of tahini, or thinned out peanut better
- juice of a lemon
- 1 tsp ground cumin (important that it’s either freshly ground or freshly purchased)
- 1 tsp kosher salt
- 1 tbsp of good olive oil
- 2 tbsp Greek yogurt (optional)
After you have skinned the beans (see the video) place all the ingredients up to the olive oil in a food processor. Pulse until it all starts to form a paste, and then set the processor on high, and add the olive oil in a dribble down the funnel. Process this for a good 5 – 7 minutes, and it will kind of whip up. Stop once or twice to scrape down the sides of the bowl. If it seems dry or too thick for you, add a few spoons full of the reserved liquid at a time and allow to process. Once you get the desired consistency, turn it all out into a bowl.