Today I learned that there is more to making hummus then just a quick zip in the food processor. There is a crucial step that I neglected the first time I made hummus which is removing the skins of each garbanzo bean (aka chickpea). Adding this step turned making this quick dip into a small labor of love. Using my fingers to squeeze the skins off the garbanzo beans one at a time I imagined old babas doing much of the same thing in their own Mediterranean kitchens.
Being so used to store bought hummus, I have yet to get fully accustomed to homemade hummus. However I think I’ve adapted a pretty good recipe and am planning on making variations on this recipe in the future including mixing in some roasted red peppers and avocados as well as using white beans instead of garbanzo beans.
1 c. garbanzo beans / chickpeas, canned
1/2 c. tahini
1/4 c. olive oil
3 clove garlic, chopped
1 lemon juice & zest
TT kosher salt to taste
1/4 c. garbanzo beans
Drain the 15 oz. canned garbanzo beans, reserving the canned liquid.
Remove the skins of the garbanzo beans.
In a frying pan over medium high heat, toast the 1/4 cup of garbanzo beans with a little bit of olive oil. Toast until golden brown, season with a pinch of kosher salt, and set aside.
In a food processor, process the 1 cup of garbanzo beans.
Add the tahini, olive oil, chopped garlic, lemon juice and zest, and kosher salt. Process until combined and then slowly stream in the reserved can liquid until the desired consistency is reached.
Garnish with the toasted garbanzo beans, sweet paprika, and fresh chopped parsley.