Creamy hummus is the key to life.
I’m on exaggerating a little.
I first learned the secret to achieving store-bought-creamy hummus at home a couple of years ago. If you peel the beans before you blend them, the resulting hummus is almost impossibly smooth. And that’s exactly what I did for this week’s Basil Avocado Hummus.
Peel EVERY little Garbanzo?! I thought you had to be nuts to waste all that time peeling a can of beans… until I tried it. …