About This Recipe:
Today we are going to be those people, and make our own hummus! This is something that I have randomly wanted to do for years, and decided that this was the time. I chose to make classic hummus for my first homemade hummus venture, but there are endless variations to try (roasted garlic and red pepper will be next.) The hardest part about this recipe is de-skinning the chickpeas, but I find that if you lightly crush it, the skins will pop right off. Removing the skins will give the hummus a smoother texture, and if you’re going through the trouble of making your own hummus, might as well go all the way!
Enjoy!
Ingredients (8 servings)
-30 oz canned chickpeas (de-skinned)
-1/3 cup tahini
-1 lemon, juiced (about 3 tbls)
-2 tbls olive oil
-1 garlic clove
-1-2 tbls water
-2 tbls pinenuts
-Dash of paprika (for garnish)
-Salt and pepper
Instructions (15 minutes)
1. Drain and rinse the chickpeas. Add to a large bowl and lightly crush the chickpeas to help separate the skins. De-skin as much as much as possible for the smoothest texture.
2. In a food processor or blender, blend the chickpeas, tahini, lemon juice, olive oil, and garlic. Depending on the consistency desired, pour in 1-2 tbls of water. Season with salt and pepper.
3. Scoop the hummus into a serving bowl and garnish with the pinenuts, paprika, and a drizzle of olive oil.
The Corporate Cookbook 