Heavenly Hummus

Being gluten-free, dairy-free, nightshade and soy-free, it can be a challenge to find something for a quick snack that is both tasty and nutritious.  I've been buying hummus for years, but have never found a recipe to make my own that impressed me.  Well, I finally found one and it's so good that I want to share it here!  The key to making really smooth hummus is peeeling the chickpeas!    I didn't even know that they had peels on them, but they do and peeling them makes all the difference between lumpy hummus and super-creamy Heavenly Hummus.


Here's the recipe:
Makes 1 3/4 cups

1 - 15 oz. can chickpeas (organic, if possible)
1/2 cup tahini
2 tbsp. freshly squeezed lemon juice
2 small cloves garlic
3/4 tsp. sea salt
Approx. 1/4 cup water or reserved chickpea liquid
olive oil and paprika for garnish

Drain the chickpeas, reserving the liquid.  Peel the chickpeas.  (This is the part that takes time, but it's well worth it.  I sit down in front of the t.v. with 3 small bowls - 1 with the unpeeled chickpeas, 1 for the peels, and 1 for the peeled chickpeas.)  The easiest way is to take a chickpea between your thrumb and two fingers, with the pointy end toward your palm, and "pop" the naked chickpea out of the peel.
Blend the chickpeas in a food processor until powdery clumps form.

Add the tahini, lemon juice, garlic and salt and blend well.  With the food processor running, drizzle in the water or reserved liquid, a little at a time, until it becomes very smooth, light and creamy.  Be sure to scrape down the sides intermittently throughout the blending process.  Continue to add the liquid and blend until it is as thick or thin as you like it.

Transfer some to a small shallow bowl, drizzle with a little olive oil and sprinkle a dash of paprika on top.  Serve with pita wedges, if you can have them.  Rice or corn chips or cut veggies work well for me.

Enjoy!

Source:  www.smittenkitchen.com