The 1 Hummus Secret No One Tells You

There's homemade hummus, and then there is the hummus your friend's grandma makes. Every classic cookbook - even culinary school cookbooks - make hummus sound like the easiest thing ever to make. Chickpeas. Tahini. Lemon juice. Zest. S&P. And just a little water. Blended. But follow it and you get a product far different than what you find in a mediterranean restaurant or even a good quality store bought product. And the reason is simple - because it is. I've seen people espouse that it's actually the liquid in a can of chickpeas, called aquafaba, that you should use instead of water. And while yes, it can help give you a creamier and smoother product, it's not the difference you're looking for. Nor is it ice-cold water. Nor a better tahini. No, you must remove the skin from your chickpeas. Every single one of them. By doing so, you'll get exactly the product you're looking for without a strange bitterness or off mouthfeel. And how do you do this? Roll them in your hands - or between 2 towels / paper towels - they'll mostly slough off their skins. But separating them is another thing, best done by loading them into a tall measuring cup and fill it with water, pouring off water and skins repeatedly until they're gone. So, it's 1 trick but with a few steps to it. But it makes all the difference. Once you do, you'll never allow yourself to go back!