Hereâs the secret to the creamiest homemade hummus: Chickpeas have a thin, translucent skin that gives the dip a slightly chunky texture, no matter how great your food processor is. Take a few minutes to pinch the skins, and discard those tiny menaces to create an ultracreamy dip. Make a double batch of this IPA hummus and youâll find uses for it way beyond dip: Spoon it onto a chicken pizza in place of red sauce, spread it on your turkey sandwich or dilute it with olive oil to make a salad dressing.
Makes: 4 to 6 servingsIngredients:
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1⁄4 cup tahini paste
- 3 tablespoons IPA
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon red chili flakes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1 teaspoon honey
- Pita bread, chips or chopped veggies for serving
1. Add garbanzo beans to a bowl of cold water. One at a time, pinch the beans to remove their thin, translucent skins. Reserve the beans; discard the skins.
2. Place the skinned beans in a food processor and add all remaining ingredients.
3. Process until smooth, adding additional olive oil for an even smoother texture.
4. Transfer to a bowl and serve immediately with bread, chips or crudites.