Have you ever looked up a recipe for hummus from a chef or blogger that's really, really good? The standard recipe is: garbanzo beans, olive oil, tahini, seasoning. Process it all together.
Then, there are those that reallyyyyy know their stuff, that go above and beyond, and they add one very special step. They are happy to tell you the secret to the smoothest, creamiest hummus.
Do you know what it is?
De-shelling the freaking garbanzo beans.
Seriously. Every, single one. Here's what you do. There's a really thin layer (membrane? Worst. Word. Ever.) that covers every single little pea bean and if you pinch the outsides of it gently, it'll pop right out of that shell. Discard the shell. High five! You did ONE bean. Now, do a thousand.
No thanks! I did it once and it was smoother and creamier but I like to think of things in terms of effort and return. I am not convinced the effort was worth the return.
So, I have my own, lazy cook's secret for hummus. This is mostly just for entertaining in my book, but if you regularly make yourself fancy homemade hummus, #respect. This will work for you too. Ready? It's.........
Buy Sabra!
I like the garlic kind, but any kind will work (and honestly, so will any brand, I just happen to be particular to Sabra.) Mix it up so it looks smooth and creamy, then take it out of that plastic container and put it into a proper bowl.
Drizzle it with olive oil. If you have flavored olive oil, this is even better. We have a chili infused olive oil that is out of this world. Then, add some chili flakes and a big sprinkling of oregano. It'll make glorious little rivers and pools of extra flavor that is my 30 second version of "above and beyond." Mix it up a tiny bit but don't combine it totally. It loses both flavor and effect!
Ta da!
It looks better, tastes amazing, and I'm pretty sure the Sabra factory de-shells those bad boys for you because it's perfectly creamy and you'll enjoy an hour of your life that otherwise could have been spent de-membraning those glorious but tricky little Mediterranean beans.
Cheers friends, and happy weekend!
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