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Ha. I am boiling chickpeas right now with plans to make hummus. I've been making my own off and on for the past several months. I have always struggled with the texture so I'm really excited to try this out!


I used to make my own hummus regularly when we lived in Italy, but sadly back in France have found a delicious kosher brand that I buy in the supermarket (my boys eat hummus like American kids eat peanut butter!) so haven't made my own in years. Now I will have to try your recipe when you publish it and your tips. I love hummus!


Do you peel your chickpeas before pureeing them into hummus or keep the skins on?


The most ethereal hummus demands the removal of the skins!

Joseph Thiebes

I'll definitely try this!

Here's another few tricks you can try. It's a bit labor intensive but I have found it to be well worth the effort: use a food mill to grind the beans up, and only use the food processor to mix all the ingredients at the end. Also, if you aren't already, be sure to use juice from fresh lemons. Finally, I suggest mashing the garlic and salt into a paste together in a mortar & pestle rather than mincing the garlic. I think the salt draws more garlic flavor out, but it's just a theory.

Joseph Thiebes

By the way, do you have any tips for removing the skins? Here's the technique I use:

I roll them around in cold water with my fingers to knock the hulls off the cooked ckickpeas, and periodically drain the water off the top. Since the hulls tend to stay mostly suspended in the water, this gets rid of a lot of hulls. It's kind of time consuming, but faster than popping off the hulls one by one. I end up with some percentage of hulls that stay on though. I'd love to know any better techniques which are more thorough but not taking hours to accomplish.

Also I add 1 tbsp baking soda at the end of the cooking process, which seems to loosen up the hulls quite a bit, in preparation for the above.

PS if you do the baking soda trick, be aware it will create bubbles and foam for a few minutes since the water by that point is mildly acidic.


Joseph - thank you for all the hummus tips! I have read about adding baking soda but haven't tried it. I will do so and also try the peeling trick! thank you.

And Gluttonforlife and Sarah - I have peeled them in the past but don't usually do it because it's so time consuming (though yes, it is amazing). Though maybe now with Joseph's peeling tip, I'll be a complete convert.

Russell Stolzoff

why are you teasing us? bring on the recipe!


Russell - I have to photograph it first but I promise to post it soon!

Sonia The Healthy Foodie

Have you ever tried adding baking soda to your SOAKING water? Works wonders, I tell you! You get a super creamy and onctuous hummus and you don't even need to remove the skins. If you want to give it a try, here is the recipe: http://thehealthyfoodie.net/2011/06/12/this-should-not-be-called-hummus/

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