Description
A quick trick takes this classic snack from good to great … just peel the chickpeas!
Ingredients
- 15 ounces, weight Canned Chick Peas/garbanzo Beans, Drained
- ½ cups Tahina Paste
- 2 Tablespoons Fresh Lemon Juice (for 2 Tablespoons You’ll Need One Lemon)
- 4 cloves Garlic, Peeled
- 1 teaspoon Table Salt
- ½ teaspoons Paprika
- ¼ cups Water
- Olive Oil & Additional Paprika For Serving
Preparation
Remove skins from the chickpeas. You think this will be a pain but it’s really easy. You can do this quickly and easily by placing the chickpea between the thumb and index finger with the pointy end toward your palm and squeezing gently until the chickpea pops right out. Discard the skin and set the peeled chickpeas aside.
Pulse the chickpeas in a food processor until light, powdery clumps are formed, about 45 seconds. Add tahina paste, lemon juice, garlic, salt, and paprika. Blend until thoroughly combined, scraping down the sides of the bowl several times. Leave the food processor in the on position and slowly drizzle the water through the spout until the mixture is smooth and creamy. Adjust seasoning to taste.
Spoon hummus into a serving bowl and drizzle lightly with olive oil and sprinkle with a bit more paprika. Serve with pita chips or pita and carrots.
