|Trying to remove the skin|
|If you want to do it the 'real' way|
I read about a dish once that baked the hummus so I thought I give it a go. Ok, now when you read recipes for baked hummus - or even sometimes for cold hummus - the recipe will ask you to skin the chickpeas. Let me tell you that this is a work for someone REALLY dedicated. It can take ages even when you rub the warm chickpeas in a tea towel. I gave up halfway through (an Egyptian told me once that you should do it to get a smoother texture) as life is simply too short.
|I mean 'Real" - not me|
I was also told - by the same man (he must have lots of time on his hands) - to use a pestle and mortar to make hummus...... naaaaaa, I tried it but took my old faithful blitzer to finish the task. Mix oil, lemon juice, crushed garlic (for me good hummus must have garlic - it is also nice with roasted garlic), salt, cumin, paprika and tahini. I am not giving quantities here as I believe that it is all down to taste. Add as much as you want of each but keep tasting in between before adding more.
|Well worth the 'almost' effort|
In the meantime toast the Lebanese bread and serve both warm - a nice rich Lebanese wine would be great with it but good old-fashioned beer is also a perfect match.