I was taught to make hummus by a Cypriot friend’s grandmother and her recipe produces the smoothest, creamiest hummus I’ve ever had. She insisted that you should remove the skin from the chickpeas to get a smoother texture. 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. 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 up to a week, covered in the fridge. Serve with a glass or 2 of Yeni raki. If you’d prefer to make your hummus with soaked dried chickpeas, see video below.
Makes about 1½ cups
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