Sometimes you just need a platter full of vegetables and some garlicky hummus to dip them in. It’s been ages since I last made hummus, and I’ve been wanting to try Smitten Kitchen’s secret to making “ethereally smooth hummus“. But I think I was also putting it off, because the thing is, the secret is kind of ridiculous and crazy-making: you have to peel the chickpeas, and that seems like a totally insane thing to do.
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Don’t you hate it when you are in the middle of making something delicious and you reach into the pantry to grab that one last (rather important) ingredient, only to discover that you are, in fact, out of chickpeas for your chicken, potato, and chickpea curry? Yeah, I hate it when that happens. (Also, I’m terrible at mis-en-place.)
Luckily, this curry is still plenty good chickpea-less, although they are kind of my favorite part. I love them and could eat then straight out of the can. Nate, on the other hand, actually preferred this dish without chickpeas, and thinks that it should be made with either potato or chickpeas but not both. However this is my blog so I’m going to suggest that you make it with both – chickpeas in particular.
Just pretend there are chickpeas in there too…
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