I love hummus. Sadly during the past several months I didn’t find it in any of the countries I’ve visited. Not even at the bio shops or vegan restaurants I’ve been to. Since hummus used to be my daily staple, I was sort of going crazy… until I finally made my own.
I wanted to make a hummus that was creamy yet lower in fat.
Since I did use a little tahini, it is not fat-free, but I did not use any added oils at all.
How did I achieve creaminess then? Easy! You have to take the skin off from the chickpeas! I read about this trick somewhere recently and decided to try it. Turns out it’s true: skinless chickpeas make a super creamy hummus. Try it!
- 2 cups of chickpeas
- 8 tbsp of water
- 2 – 3 tbsp of lemon juice
- 1/2 tbsp of tahini
- salt, pepper, paprika as desired
Soak the chickpeas overnight. In the morning bring them to boil and cook it for about an hour or a little over. Once they cool down take the skin off. Add all ingredients to the food processor and blend it till creamy.
- Half of the “regular hummus” prepared (above)
- about 20 olives
Blend the hummus and the olives together.