Removing the skins is completely optional. The purpose is to create a smoother hummus, but it’s not necessary and I’ve made plenty of hummus with a little texture from the skins. It hasn’t bothered me a bit.
- 1 (14 oz) can chickpeas, drained
- 1 teaspoon baking soda
- 1 large garlic clove, peeled
- 1 lemon, zested and juiced
- 1/2 teaspoon cumin
- 3/4 teaspoon kosher salt
- 2 tablespoons olive oil, plus more for garnish.
- 1/2 cup roasted red peppers, divided and drained
1 Soak the beans and remove the skins: In a medium bowl, add the drained chickpeas and the baking soda. Cover them with water and use your hands to rub and agitate the beans for about 30-45 seconds. Let them soak for about 10 minutes, agitating them every few minutes.
You should see the skins start to release from the chickpeas and rise to the top. Scoop the skins off, and run the beans under running water 3 or 4 times to get the rest of the skins out. You probably won’t get all of them, and that’s OK. You’re going for 80 percent perfect. Drain the beans completely.
2 Puree the chickpeas: In the bowl of a food processor, add the drained, skinned chickpeas and garlic. Puree for 1 minute, scraping down the bowl of the food processor. Add the lemon zest and 1 tablespoon of lemon juice. Puree for 1 minute, scraping down the bowl halfway through.
Add the cumin, salt and 2 tablespoons of olive oil. Puree until it looks creamy. Add 1/4 cup roasted red peppers. Puree until well incorporated, about 1 minute. Taste and adjust seasonings to your liking.
3 Transfer and garnish: Transfer the hummus to a bowl. Use the back of a spoon to create swoops and swirls in the hummus. Chop the remaining 1/4 cup of roasted red pepper, and sprinkle it over the top of the hummus. Drizzle with additional olive oil and a little additional lemon juice.
4 Serve: Serve the hummus with warm pita bread, pita chips, crackers, or freshly sliced vegetables. You can also use it as a spread on sandwiches.