I was excited to make a sandwich (gluten free bread of course!) today and load it with this hummus – fresh spinach, tomatoes, cucumbers and sprouts. It’s a fantastic condiment and not just a dip, as great of a dip as it is.
The secret to making great hummus is skinning each and every one of the chickpeas. It’s really not as time consuming as it sounds – It takes me 10-15 minutes to do all of them and I sit down and watch some TV or listen to some music, and I’m not the fastest at it.
1 15 oz can chickpeas
water reserved from the can of chickpeas
1/3 cup tahini
juice of 1 lemon
1 garlic clove, minced
1/2 teaspoon salt
Optional 4-5 large black olives, diced, 2 tablespoons parsley
toppings of your choice
Drain the chickpeas and reserve the liquid. Remove the skins from the chickpeas and place the skins in the food processor (or blender) and discard the skins. Blend until the chickpeas look sandy or crumbly. Add the tahini, lemon juice, salt, and garlic and blend until smooth. Slowly add the reserved chickpea water. I don’t add quite all of it – add a few tablespoons at a time and blend until smooth. There is usually 3-4 tablespoons leftover for me, I don’t like my hummus too thin.
Allow to chill a bit (if possible!) for a bit before serving and top off with toppings of choice. I love black olives on my hummus. Other great additions are paprika, parsley, olive oil, cilantro, basil, nuts, pomegranate, and feta.