I had a friend from Lebanon growing up and while her mother never cooked for me, she did occasionally treat us to lavish meals at a Lebanese restaurant in Midtown called Al Bustan. She would order all kinds of food for us but the dishes I remember most were the abundant and colorful mezzes. Stuffed grape leaves that glistened, falafel that were oh so satisfyingly crispy, phyllo pockets stuffed with rich halloumi cheese, bowls of pickled carrots that made our mouths purse and our bellies giggle, and the smoothest, lightest hummus I had ever tasted in my life.
I’ve been a hummus snob ever since, always gravitating toward the smoother–and somehow more elegant–Lebanese version, as opposed to the often chunky styles of Turkey, Greece, or Israel. It’s a style of hummus that I can only get from a few restaurants in the city, so as the cravings pop up I’ve started making my own.
To get my hummus as smooth as possible, I peel each garbanzo bean one by one. It sounds like a pain, but it creates a rich, velvety hummus that I find to be much more palatable. Plus, sometimes it’s nice to throw yourself into a brainless 5-minute task. The rest of the recipe is easy-peasy. I hope you enjoy it!
Super Smooth and Insanely Elegant Hummus
Makes about 2 cups of hummus, takes 15 minutes.
- 1 15 oz. can of garbanzo beans (a.k.a. chickpeas), peeled
- 3 tablespoons of fresh squeezed lemon juice (from 1-2 lemons)
- 1 large garlic clove, diced
- 1/2 cup tahini
- 1/2 cup cold water
- 1/4 teaspoon of salt
- Drain garbanzo beans.
- Peel the garbanzo beans one at a time by holding each one between your thumb and pointer finger and pinching it slightly to remove the soft shell.
- Pour the peeled garbanzo beans into a food processor and blend until powdery, about 1 minute.
- Scrape down the sides and add the tahini, lemon juice, garlic, and salt. Blend until creamy.
- Pour in water and blend to incorporate, creating a smooth puree.
- Enjoy right away or store in an airtight container in the refrigerator for up to 3 days.