Saturday, 30 March 2013

Smooth Garlicky Hummus

So apparently the secret to delicious, super-smooth hummus is to peel the chickpeas before blending them. It sounds pretty obvious when you think about it, doesn't it?

Don't worry. Peeling chickpeas is no where near as labor intensive as it sounds. It's more squeezing them gently until they pop out of their skins. Kind of satisfying really.

Just crack on some soothing tunes and spend about fifteen to twenty minutes doing chickpea meditation. It will actually improve your day.

Personal legume philosophies aside, I love garlic. I'm talking about raw garlic. That peppery bite and the lingering, vampire-banishing breath. I know it's not for everyone (and the amount of garlic here can easily be cut to suit less enthusiastic tastes) but this recipe is all about packing a garlicky punch.

It's incredibly simple, relying on just a few flavors and that sinfully smooth texture that keeps you coming back for more. I skipped the crackers and ate it with a spoon. No regrets.

Smooth Garlicky Hummus
1 15 oz can chickpeas/garbanzo beans, drained and peeled
water, as needed
2-3 garlic cloves, minced
3 teaspoons lemon juice
1 tablespoon sesame oil (or tahini if you have it)
1 1/2 teaspoon cumin
a pinch of salt
olive oil and cayenne for garnish

Pulse the chickpeas in a blender or food processor until smooth, adding a little water if they're too dry. Add the garlic, lemon juice, sesame oil, cumin, and salt and blend until thoroughly combined. Taste and adjust the seasoning to suit your preferences.

Once everything is blended and the mixture is smooth and creamy, spoon into a bowl and drizzle with a little olive oil and a sprinkle of cayenne.

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