Can you tell which one of these bowls of hummus used peeled chickpeas? When I asked my husband, he guessed the wrong one. Ready to know? Drum roll, please… It’s the one on the right. Did you guess it? I made the exact same recipe both times, back to back. I included sun-dried tomatoes and peperoncinis, probably my new favorite combo.
The difference I found in the creaminess was actually how much liquid I added. I like my hummus to have some body, but be nice and creamy. So why did I spend the time to peel 2 cups of chickpeas? (About 1/2 way through I didn’t really want to go on…but then I was already half way through.) I wanted to do this experiment because on Pinch of Yum Lindsay said that it made all the difference for her and I hadn’t tried it that way yet. But ultimately for me, the time to peel didn’t end up being worth it. That being said, Lindsay has an awesome easy red lentil dahl that you have to try.
For this recipe I used the bag of sundried tomatoes, not the ones in the jar with oil. I’m sure those would work as well. I add the dried tomatoes to a bowl with water and microwaved them to re-hydrate them before adding them to the food processor.