I've been making hummus since I "worked" at the "Halfass" in the basement of my college dorm. The Halfass is sadly gone now. But at least I've become a better cook.
The giant batches of hummus that we made in that grimy basement were pretty good, but had a persistent, chalky mouthfeel. It didn't hurt the flavor, but the chalkiness really bothered me. I think I might be extra sensitive to this particular feeling, which feels like eating an unripe banana. I'm shuddering just thinking of it.
I never knew what produced this feeling, until I made hummus with Emily one lovely afternoon in her little house in Indiana. She showed me how to remove the skins from the garbanzo beans. We did this, and the hummus we made was creamy, smooth, chalk-free.
So, I encourage you to take the tedious time to pull the skins from your beans. It takes a while, but it's pretty easy. Just pinch the bean between your thumb and index finger. The skin will slide right off.
This is a basic recipe. If you want, dress it up. With roasted red or chipotle peppers. With sun-dried tomatoes. By substituting other beans. By adding a pesto. Etc. Etc.
2 (14 ounce) cans garbanzo beans, drained (liquid reserved), rinsed, and skins removed
1/2 cup tahini
1/4 cup extra virgin olive oil
juice of two small lemons
2 cloves garlic
salt + black pepper to taste
sweet paprika to garnish
Combine all ingredients in a food processor and process until smooth. Add a little of the reserved bean liquid along the way to loosen if necessary.
3 pitas, cut into 6 triangles
olive oil
cumin
paprika
red pepper flakes
sesame seeds
coarse salt
Preheat your oven to 375° F.
Paint the pita pieces with olive oil and lay them on a large baking sheet. Sprinkle with the cumin, paprika, red pepper flakes, sesame seeds, and salt. I'd say about a 1/2 teaspoon of each or as you like it.
Bake until crispy, 15-20 minutes.
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