There’s a secret to making smooth hummus…and it will set you back about 14 minutes.
Prep Time:20 mintes
Total Time:20 mintes
one 15 ounce can chickpeas, drained
1/2 cup sesame tahini
2 tablespoons lemon juice or 4–6 drops lemon vitality essential oil
1 lare garlic clove, chopped
1/2 teaspoon salt
1/4 to 1/2 cup water
Remove the skins from the chickpeas – This may seem ridiculous and I started to question myself when I actually timed how long it took to remove the little skins from an entire can of chickpeas. My technique is pretty straight forward, just take each chickpea and hold it between your thumb and first two fingers and make a slight side movement and it slips right off.
Put the chickpeas into a food processor and blend for a minute. They sort of become powdery.
Add in the garlic, lemon juice, salt, sesame tahini and blend.
With the motor running, add in water a little at a time until the consistency is very smooth.
Put into a bowl and add a drizzle of olive oil and a little smoked paprika. Serve with pita chips. I make my own using pita bread cut into triangles, brushed with olive oil and a sprinkle of sea salt. Bake at 375º until lightly browned.