Smitten Kitchen. The first time I tried it, it was revolutionary! Now it may seem a little time consuming to be squishing those chick peas out of their skins, but I tell you, it is well worth it. You just need to press on them a little and the skin comes right off.
15oz can of chick peas or about 1c dried chick peas (soaked)
juice and zest from 1 lemon
1/4 c Tahini
1/4 - 1/2 c olive oil
If you are using the dried chicken peas go to Hip Pressure Cooking and read how to use your pressure cooker to cook them. It is well worth the effort to use the dried chick peas but if you are in a rush go ahead and use the canned. Skin the chick peas. You just need to exert a little pressure on them and they slip right out of the skin. Place skinned chick peas into your food processor. Add shallot, lemon zest, lemon juice, Tahini, and salt/pepper. Process until the chick peas are a smooth, thick paste. With the food processor running, drizzle in the olive oil until the hummus is smooth and creamy. If you feel that this is way too much olive oil, you can use some water instead of all oil. Taste and see if you need to add more lemon juice or salt.
I like to serve the hummus with those thin little pretzels. Pita chips or vege are also nice alternatives. I used canned chick peas this time. I was just feeling lazy today (and just getting my appetite back after an awful stomach virus - thank you Sous Chef). I think it actually comes out creamier when you use the dried chick peas. This batch was not as creamy as usual but still delicious.