Cucumber Dill Hummus

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Ok, I know that I have already posted a hummus recipe on here, and you might be thinking that is is the exact same recipe except that the flavor is different, but you would be wrong, because this new hummus recipe is in a league of its own!  I have been making hummus for years, and years, and years…  While I acknowledge that my hummus is never as smooth as the store bought stuff, I figured it was just because they put a lot of strange food additives in theirs.  I must admit, even though I was sure the store bought stuff was packed with additives, I still ate it by the tub, that is how much I enjoy creamy hummus.

I convinced myself that it wasn’t possible for regular people at home to make super smooth hummus.  I still enjoyed the taste of mine, it was just a little chunky sometimes…  This weekend I was searching a bunch of different food blogs, getting recipe ideas and looking at pictures, when I came across Smitten Kitchen’s “Ethereally Smooth Hummus”.  I read the recipe and she said that her secret to really smooth hummus is to peel off the skin of the garbanzo beans.  I was a little skeptical of her advice, but I looked at her hummus pictures and it really did look ethereally smooth.  I figured that it wouldn’t hurt to try it out and if it worked I had a new trick to use when making hummus and if it didn’t work, I still got to eat hummus, although ethereally chunky hummus just doesn’t have the same ring to it.

I went to the store and picked up all the ingredients.  I wanted to add a little extra flavor to mine so I decided to use cucumber and dill.  Cucumber and dill, together, remind me of summertime and I’ve been really cold lately (feel free to roll your eyes if you live in a part of the country that actually does get cold) and I wanted something that would put me in the summer spirit.  If you ask me again, in a few months, if I still want to be in the summer spirit, I’m sure you will get a much different answer!

 

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I got home, opened the can of chick peas, rinsed and drained them, and poured them into a bowl.  It took me a few seconds, but I finally got the first skin off of the first chickpea, I looked down at the big bowl of chickpeas in front of me and for a minute I was wondering what I had gotten myself into.  I’m not gonna lie, it wasn’t a fast job, but it did get easier the more skins I took off, so hopefully next time it will be a breeze!  I also got a little bit of a neck ache at one point and was thinking to myself that this method BETTER work!

 

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You can see the the un-peeled chickpeas are lighter, in color, than the peeled ones, they are also slimier, which I think is what makes for smoother hummus!

 

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I finally got all the chickpeas peeled and tossed them into the food processor, blended them up a bit, and then threw in the rest of the ingredients.  I opened the lid of the food processor and it was time for the moment of truth.  I got a spoon and dug in.  Sure enough, it was chunk free and delicious!  Just as Deb had promised.  I will definitely making my hummus sans chickpea skins from now on!  If you are like I was, a little skeptical, I encourage you to try it this way and see what you think!

 

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Ta-DA!

What You’ll Need:

  • 1 15 oz. can of garbanzo beans
  • 1/2 Cup tahini
  • Juice of 1/2 a lemon
  • 2 small cloves garlic, minced roughly
  • 3/4 Tablespoon of salt, taste when finished and add more if needed
  • 2 Tablespoons of garbanzo bean juice (from the can, add water if you don’t have enough) use up to 1/4 cup if needed, but add a couple of tablespoons at a time.
  • 3 Tablespoons fresh dill, chopped roughly
  • 3/4 Cup cucumber, diced roughly (peel the cucumber and scoop out the seeds before dicing it up)
  • Pita bread for dipping, if desired
  • Vegetables for dipping, if desired
  • Patience while peeling off the garbanzo bean skins!!

What To Do:

  1. Drain and rinse the garbanzo beans, reserve the garbanzo bean juice in a bowl.
  2. Peel the skin off of each garbanzo bean, my favorite method was to lightly squeeze from the bottom and then the garbanzo bean would pop out of the top of the skin.
  3. Once peeled, add the garbanzo beans to the food processor, or blender.  Pulse for a few seconds until they have a powder like consistency.
  4. Add the rest of the ingredients, except for the reserved garbanzo bean juice, and turn the food processor on.
  5. Slowly add the reserved juice until you get the  consistency that you want.
  6. Enjoy with pita or veggies!

 

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