I haven’t yet met a “hummus” I did not like. This one is another example of a tahini-less version, with the garbanzo beans standing up to justify the name. 😉 The recipe is from a wonderful blog I recently stumbled upon: “Garnish with Lemon“. It called for peeling the chickpeas, and after reading a lot about the benefits of this extra-step, I went for it. You’ll need a considerable amount of Zen for the job, but I now believe it is totally worth the trouble. If I am making hummus just for the two of us, I might skip it. But, for special occasions you’ll find me standing by the sink, mindfully peeling pea by pea while wondering about the meaning of life, the origin of the universe, and the mechanism of iron uptake by Escherichia coli.
(adapted from Garnish with Lemon)
Comments: The composite picture above should help me convince the hummus-makers out there that peeling the chickpeas is a good move. See all those peels on the first photo? I had worked maybe half of the can at that point. The peels have a bit of a slimy texture. Getting rid of them can only improve your masterpiece.