Fluffy Hummus

This was the lightest, fluffiest hummus I've ever made, and possibly ever had. The caveat is that it's a pain in the butt to get it that way. I read that if you peel the chickpeas (that's right, each and every individual canned chickpea) the consistency would be dramatically lighter. Somewhat unfortunately, that is exactly right. I stood in my kitchen for about 15 minutes popping the little translucent skins off the chickpeas and it was not fun. Would have been better to do it in front of the TV or something. Then I made the hummus, half hoping it would be the same so I'd never have to do it again, and half hoping it would be cloudlike and fluffy to justify my labor. It was the latter. Not sure this will be my moda operandi for casual hummus making, but maybe if I plan ahead. I'd also like to try it with the food mill since it works to get the skin off tomatoes.

Ingredients:
1 can chickpeas
1 tbsp tahini (sesame paste)
1 garlic clove
juice of half a lemon
big pinch of cayenne pepper
big pinch of cumin
a few tbsp of water
a few tbsp of olive oil
salt to taste

Directions:
First, drain and rinse the chickpeas. Then, spend 15 agonizing minute squeezing each individual chickpea between your thumb, index, and middle finger and pop them into a bowl and discard the skins.

That jar is full of all the chickpea skin!

Put the garlic, lemon juice, and a big pinch of salt into the bowl of a food processor and buzz until garlic is chopped up. Add the chickpeas and tahini and grind it up to mix. Add water, 1 tbsp at a time, until a thick paste forms. Then add 2 tbsp of olive oil and the cumin and cayenne and grind until you have a smooth paste, adding more water/olive oil as necessary. Season with salt and pepper, then put in a bowl and chill for a while (at least 15 minutes for the flavors to mingle). Then top with a drizzle of good olive oil and serve.