Hummus

I love hummus, it is so yummy and rich. I tried hummus in restaurants and was confused why my hummus would never turn out restaurant smooth. I did some online research and found out that if you peel the beans, which is not hard but is tedious, the hummus turns out smooth. You do not have to peel the beans, but your hummus will be a little rough.

Hummus
15 ounce can garbanzo beans, drained
2 tablespoons tahini
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1 clove garlic, grated on a microplane
1/2 cup water, room temperature

Put the garbanzo beans into a large bowl and cover with water. Rub the beans to remove the skins. The skins do not float to the top so you have to swish everything with your hand and then carefully drain the water into the sink. Since the beans are heavy they will stay on the bottom. Most of the skins will come out, but you will have to repeat this couple of times to get all the skins out.

Place the drained garbanzo beans along with everything else into a blender (blender works much better than a food processor). Blend until smooth and transfer mixture to a serving bowl.

Drizzle extra-virgin olive oil over the hummus and sprinkle with paprika and finely chopped parsley. Serve with pita bread. YUM!