Can I be totally honest? I learned to make the most perfect hummus in culinary school and then somehow I got really lazy and just started buying it from Trader Joe’s. Who am I? Recently I’ve been inspired to make it again (on a weekly basis) and I can’t be stopped!!
Hummus is one of those things that I currently ALWAYS have on hand. It’s the best snack with homemade pita chips or any assortment of raw veggies. It’s the perfect spread for a sandwich and it makes for an excellent dinner when you’re flying solo!
There’s always been a debate on how to make the best hummus and in my opinion it centers around this question: do you have to peel the garbanzo beans or not? While I often like to take the easy way, in this case, it’s all about peeling them. It takes a minute, but almost no effort and the result is the most perfectly creamy smooth hummus on the planet. Next time you make it at home, take a few extra minutes to pop the skins off the garbanzo beans, trust me, you’ll thank me later! If you’re using canned garbanzo beans (I do!) just put the bean between your pointer finger and your thumbs and give it a little massage until the peel just pops off, then discard it and carry on with the remaining beans until you’re ready to throw it all into a food processor!
- 1 15-ounce can garbanzo beans, drained and PEELED
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice, more as needed
- 2-3 small cloves garlic, roughly chopped
- 3/4 teaspoon kosher salt, or more to taste
- Water as needed
- Sumac for dusting
- 1/2 teaspoon kosher salt
- 1/4 teaspoon zaatar (or paprika)
- 3 (5-inch) pitas, sliced into 8 wedges each
- 1 tablespoon olive oil
- In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency.
- Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
- Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
- To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges
- Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
- Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
- Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!