- 1
Ingredients
- 1 can chickpeas
- 2 T olive oil
- 1 T fresh squeezed lemon
- 2 roasted red peppers (I use the ones in a jar) (optional)
- 1/2 t salt
Preparation
Step 1
Place the drained and rinsed chickpeas in the strainer of a salad spinner, and rub the chickpeas in between your hands. You will find that this rubs the skins off pretty well without crushing the chickpeas (though if you do crush the chickpeas, it’s not a big deal, since you’re pureeing them anyway)
Now place the strainer inside the salad bowl and fill it up with water. You will find that the chickpeas sink to the bottom, while the skins float slightly above. If you tilt the bowl and let the water spill out the side, the chickpea skins will collect and want to spill over the top, since they are lighter. That’s when you scoop them out and discard them, or swish them over the side of the bowl.
Then you can proceed with your hummus making as usual. Puree the peeled chickpeas in a food processor or blender, with olive oil, lemon juice, tahini, sriracha, roasted garlic, cumin, whatever you’d like!