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)

1 can (15 oz) garbanzo beans, rinsed and peeled
1 cup cilantro
1/2 cup Italian parsley
1 jalapeño, seeded
3/4 tsp salt
Juice of 1+ ½ limes
1/8 cup olive oil
2 Tbs non-fat yogurt (more or less according to consistency)
Place the beans, cilantro, parsley, jalapeño, salt and lime in the bowl of a food processor. Pulse for at least two minutes, until well mixed and smooth, stopping to clean the sides of the bowl halfway through. Slowly add olive oil as the food processor is running.
Stop the processor, add one or two tablespoons of yogurt, depending on how thick or runny your dip seems.  Taste and adjust seasoning.  Place in a container and refrigerate overnight for best flavor.
to print the recipe, click here
  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.
This creamy dip is great with pita chips, Ak-mak crackers, carrot sticks, but trust me: it works tremendously well over grilled salmon, and it would certainly be great topping other grilled concoctions like chicken breasts, thick tuna steaks, pork tenderloin.  Of course, being a lover of cilantro is mandatory to enjoy this versatile “hummus”.
ONE YEAR AGO: A Moving Odyssey (has it been one year already? 😉


  1. I am an inveterate hummus lover also and this IS a very interesting version I have to try soonest – hmm, probably not peeling the chickpeas! And then there will be a brain stretching exercise: just HAVE to see how much I can still understand on your subject – this time E.coli😀 ! [little secret of six years of Medical School at Sydney Uni; would you believe unused but still well remembered!!!]


    • Neisseria pathogenic species have a transferrin receptor, E.coli does not. E.coli actually would not need it, the native siderophore that it produces steals iron from every single carrier, which is fascinating, Mr. Spock, fascinating…😉


  2. Have you seen Yotam Ottolenghi & Sami Tamimi’s Basic Hummus? It was posted on Food 52. It starts with an overnight soak of dried beans then a saute with baking soda then a simmer of about 1/2 hour. The baking soda saute is supposed to break down the skins and make peeling unnecessary. It seems like the active time in the prep of the beans would not take as long as the peeling process. I’m planing on trying that technique. You know I love hummus!


  3. I have a confession to make. I have made hummus at home only once. It is so readily available here . That being said I am in love with all the variables you are posting. I still remember the avocado one.
    Not sure if I have enough zen in me to peel them though🙂


    • Sawsan, I bet you have THE best hummus available where you live.. it’s a bit like baking a baguette in Paris: why bother? 😉 But variations could be fun to try for sure (peeling or not… it doesn’t matter…😉


    • Yes, it is easier to do with a little running water – the peels come off very easily… the problem is that there are soooooo many chickpeas in a can. You start to realize the magnitude of the task when you are 25% done and the fun dropped from 100% to about 2.8%

      (I am very mathematical this evening, for some odd reason)


  4. Oh Sally, this was lovely. I had a spare jalapeño which I’ve never even seen available fresh here before, and since I’m a coriander convert now, it was a bit like kismet. I did leave our the yoghurt to make it dairyfree, but it was so good I’d consider that optional.


  5. Mmmm! And I’ve always wondered what benefit the peels have … Now I know! I’m definitely trying this and the cilantro and jalapeño combo sounds perfect. A definite winner Sally. I’m going to have to muster up some Zen!


  6. Pingback: SRC: Moroccan Carrots | Sew You Think You Can Cook

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