I stole some of Mikee’s hummus at work today and thought to myself “…you should make some hummus…” So hummus I did make! FYI…
Seriously. It was so easy. After Googling a few recipes I came across the suggestion to peel that filmy white skin off the garbanzo beans to get an even smoother hummus. Of course, you can leave that skin on, but the texture will be less smooth-as-a-baby’s-bottom and more… gritty. Also, I’m not going to lie and say that it’s a quick process – it took me about 15 minutes to peel a whole can of garbanzo beans. Would I do it again?
There is something oddly satisfying about peeling garbanzo beans. The skin peels off effortlessly, it’s more tedious than difficult. Skip this if you’re short on time. Don’t skip it if you need to zone out for 15 minutes and decompress after work (which is exactly what I did).
Spicy Avocado Cilantro Hummus
adapted from smitten kitchen
makes about 2 cups of hummus in 10 minutes (25 minutes if you peel the garbanzo beans)
1 (15-ounce) can of garbanzo beans
2 garlic cloves
1/4 cup tahini
1 jalapeno (remove the seeds if you don’t like it too spicy)
cayenne pepper (optional, but I like things spicy)
cilantro (I used about a handful, adjust to how much you enjoy cilantro – I supes enjoy it)
Optional first step: Peel the thin white skin off of the garbanzo beans by placing a bean between your thumb and index finger, the pointy end of the bean facing toward your palm. Give it a bit of gentle pressure and the bean should slip right out! Be careful, I had beans flying all over the place. It took about 15 minutes to peel an entire can of garbanzo beans. It’s definitely a labor of love.
Place garbanzo beans, garlic cloves, juice from the lemon, jalapeno and tahini in a food processor. Blend until smooth. Add salt to taste.
Add two avocados and blend until smooth. Add in cilantro (as much as you like, I used a good handful) and a dash of cayenne pepper and blend. Salt to taste once more. Transfer to a bowl, pour a couple tablespoons of olive oil on top and a hearty pinch of sumac.
Serve with whatever you like – pita chips, crackers, whatever. I find it also goes well with fingers and spoons.
So effing good.
Tiny Kitchen Hint: If you’re not eating this right away, store the hummus with the seeds from the avocado to prevent browning. There’s not enough citric acid from the lemon juice to keep this from happening, so the avocado seeds ensure your hummus stays pretty.