I love hummus.
And even though I do love the recipe I shared here awhile back. It doesn't really hold a candle to the super smooth and creamy stuff you get in a real Mediterranean restaurant. I assumed that stuff must have been made with one of those really amazing $400 blenders that some people have. You know, the kind that can blend up raw beets and carrots? I would love one of those… but I have a $40 thirteen year old refurbished kind. It can't make hummus. (but it does make darn good margaritas!)
Anyhow, I was really okay with my textured hummus. I mean, it's plenty good enough. Then I read the secret to ethereally smooth hummus here. You have to peel the chickpeas. Who does this, right? Well, Deb of Smitten Kitchen of course. And me. If you are jonesing for hummus, and a recipe like this falls in your lap, AND you just cooked up a huge batch of chickpeas…. it must be a sign.
So the sweet man came home for lunch and after giving me a questionable glance, he joined in and we peeled a quart of chickpeas in under ten minutes. It's not so bad really, you just gently squeeze them and the peel comes right off.
I followed a kind-of-sort-of recipe in my head. A quart of peeled chickpeas, two heaping tablespoons of tahini, two preserved lemon quarters, two cloves of fresh garlic, a splash of white vinegar, a handful of parsley and salt to taste. (use water or chickpea broth to thin, if necessary) Whiz it all up in the food processor. Spoon the velvety smooth hummus into a dish, drizzle with olive oil and sprinkle with red pepper flakes. Sit down with fellow hummus lover and chickpea peeler to an oddly quiet delicious lunch. Perhaps this hummus also holds the power to keep the children cooperating and playing with legos together or reading in their rooms so the grown-ups can enjoy a full twenty minutes of quiet. Magical hummus….
This is the best hummus ever, Joe said to me.
Best hummus ever.