Cloud-like Hummus

Super-smooth hummus, thanks to a little tip I picked up from Deb Perelman of Smitten Kitchen. Popping the chickpeas out of their skin gives the hummus an almost "whipped" texture. It's billowy. It's delicious. It's cloud hummus.

Cloud Hummus

1 (15 ounce) can low sodium chickpeas or garbanzo beans, drained and rinsed
3/4 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/3 cup tahini paste
3 cloves garlic, minced
2 tablespoons hot tap water

for serving: olive oil, paprika, pita chips, fresh veggies

Using your middle finger, pointer finger, and thumb, gently squeeze the chickpeas out of their white, papery shells. This should only take a few extra minutes once you get going with it, and it's worth it in the end--- the hummus is so soft! You have to trust me!

Once you've de-shelled all of the canned chickpeas, discard the shells. Pulse the chickpeas in a food processor until powdery clumps form. This does not take very long. Add the salt, olive oil, lemon juice, tahini, garlic, and water. Process until smooth.

Remove hummus from food processor to a serving dish or tupperware. Drizzle with olive oil and sprinkle with a small amount of paprika. Serve immediately with pita chips and fresh veggies or store in the refrigerator for up to 10 days.

Recipe Yield: 1 1/2 cups
Recipe Source: adapted from Smitten Kitchen