Ethereally Smooth Hummus

There are a lot of people out there who inspire me, especially when it comes to cooking. One of the people who makes the top of my inspiration list is Deb Perelman, also known as the Smitten Kitchen.

She inspires me for many reasons. She’s hilariously unapologetic in the best way possible. Every recipe of hers that I have made has been delicious, so I always know I can count on her to create wonderful dishes. And last but definitely not least, I met her at a book signing a few months back when she released ‘Smitten Kitchen: Everyday’ (its an amazing book, I’ll link it below) and she was incredible. Talking to her felt like talking to family. She was so warm and inviting even through she had talked to about 200 people before it was my turn, it was truly an amazing experience.

When Deb posted this hummus recipe I was very intrigued to know what made it ‘ethereally’ smooth. You want to know the secret? You peel the chickpeas. It sounds like a lot of work but it really only takes less than 10 minutes and is so worth it. It was actually a little relaxing for me and I even convinced my boyfriend to help so the time went by even faster. if you’re going to make your own hummus, why not make the best hummus possible right?

For directions on how this hummus comes together check out: Deb’s Ethereally Smooth Hummus

Also don’t forget to check out her latest (amazing) book: Smitten Kitchen Everyday

Prep Time: 20 minutes
Total Time: 30 minutes
Makes: about 1 3/4 cups hummus
1 3/4 cups cooked, drained chickpeas (from a 15-ounce can)
1/2 cup tahini paste*
2 tablespoons freshly squeezed lemon juice, or more to taste**
2 small cloves garlic, roughly chopped
3/4 teaspoon table salt, or more to taste
Approximately 1/4 cup water or reserved chickpea cooking water

*If you prefer your hummus to be less nutty than most, the way I do, start with 1/4 cup of tahini paste and add more from there until you reach your desired flavor.

**I also prefer my hummus very lemony so I added closer to 1/3 cup lemon juice.



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