I never used to like hummus. When you think about it, it's not really the most appealing looking dish. It's sort of tan-ish and the texture can be quite awful. But I'm here to tell you the secret to smooth hummus. It's removing the skins from the chick peas. I first read about it over on 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. Hummus 15oz can of chick peas or about 1c dried chick peas (soaked) juice and zest from 1 lemon 1 shallot 1/4 c Tahini salt/pepper 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 ju...