Don't Skip This Step When Making Hummus

Where are the healthy snackers out there? Isn't hummus the best option? This appetizer is not only delicious, but also quite filling, nutritious, and great source of protein for vegetarians (via Healthline). Loved by kids and easy to make in big batches for the week ahead, the spread can be served with veggies, pita bread, or your favorite crunchy cracker. Plus, if you already have some tahini and canned chickpeas on hand, you're almost set with the recipe.

Every occasion to make hummus is also an opportunity to improve your technique. You may have heard before that you can use more tahini for extra nuttiness, add more lemon for acidity, or include cumin or caramelized onions for a flavorful flair. Other tips are about the main ingredient: the chickpeas. While some hummus proponents suggest cooking dried beans from scratch for the dip, there's an easier way to prep your chickpeas without soaking beans overnight. For the smoothest, creamiest hummus possible, EatingWell advises peeling your canned chickpeas before blending your hummus. It does take some extra time, but there's a hack.

In his classic hummus recipe, chef and cookbook author Yotam Ottolenghi suggests peeling canned chickpeas by spreading them between two dish towels on the counter. Over the towel, rub the beans back and forth gently with your hands. After a minute or so, the friction should cause the skin to be released from the chickpeas. From there, just pick up the beans, leaving the skins behind, and continue with the rest of your recipe. The result will be a softer hummus with a less grainy texture.

The chef also has a more technical method for improving the texture of your chickpeas using baking soda, according to Lifehacker. This method works better for dried chickpeas instead of canned ones, but the satisfying result should be worth the extra time. When you boil the beans, shake some baking soda into the water, and the substance will cause the skins to float to the surface during the cooking process. Observe the magic, skim the skins off the top of the water, then drain the beans and prepare your hummus just the way you like it — but with the creamiest results you've ever seen.