I was taught to make hummus by a Cypriot friend’s grandmother and her recipe produces a wonderfully creamy result; she insisted we remove the skins from the chickpeas to make a really smooth hummus. I find it quite therapeutic popping them out of their little casings, but you can leave them on if you prefer a coarser texture or are short on time. Chef Michael Rantissi taught me to make houmous the traditional way from dried chickpeas, in which case you don’t need to remove the skins (see video below). I don’t add garlic to my hummus, but you can if you like, though it’s best used within a day or 2 in that case; otherwise it lasts for at least a a week, covered in the fridge. You’ll also see hummus spelled houmous, hommos, hommus, hoummos and other variations. Call it what you will, it’s super easy to make and great with a glass or 2 of arak or raki.
Makes about 1½ cups
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