Homemade Hummus

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I think hummus is really underrated. It’s both protein, and a dip, at the same time. What could be better than that? I like store-bought hummus, but I like homemade hummus a lot more. Because you know what’s going into it, and because it’s cheaper, and because you get loads. The only thing is, you need a food processor. I don’t actually own one (horrible, I know), so I take my cans of chickpeas along when I’m visiting someone who does. Sharing is caring, as my neices always say. The other trick to homemade hummus is to de-skin the chickpeas. If you are thinking “chickpeas in cans don’t have skins?”, you haven’t paid close enough attention. But the skins come off really easily – just pop each chickpea out of it’s skin while you are watching tv or something – it doesn’t take very long, and it’s actually quite cathartic. Or be lazy, and have slightly less creamy hummus. Life is filled with tough decisions.

Homemade Hummus

2 x 400g cans of chickpeas
1 lemon, juiced
2 tsp sesame oil
olive oil
salt and black pepper

Rinse and de-skin the chickpeas. Pop them in the food processor with a couple of generous grinds of salt and black pepper, the juice of 1 lemon and 2 tsp sesame oil. Blend. Add a good 3 glugs of olive oil, and blend again. Scrape down the edges of the bowl, and blend more. If the hummus is still quite stiff, add another glug of olive oil. Think you’re done? Blend 1 minute more. What you are aiming for is beautifully smooth hummus that holds its shape, but has a nice silky texture. If it’s too dry, add more olive oil or a tblsp or two of water. Check the seasoning, and serve sprinkled with paprika, because it’s pretty. I like hummus with a nice flatbread, or chips or biscuits with a strong flavour. Enjoy!

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