Hummus

Hummus

Yield: Approximately 2 Cups

Nice and creamy without the tahini

Equipment: 

Food Processor

Can opener

Strainer 

Measuring spoons

Cutting board

Knife

Rubber spatula

Ingredients:

1. One 19 oz can chickpeas drained and rinsed

2. 2 garlic cloves

3. 1 Tablespoon olive oil

4. 1 Tablespoon sesame oil (see note 1)

5 Salt and Pepper to taste

6. Chilli Powder to taste (optional)

7. 2 Tablespoons sliced pickled Jalapeno (optional)

Instructions: 

Prepare the chickpeas and place them into the food processor

Pulse only the chickpeas a couple of times to break them up

Prepare the garlic by crushing the garlic cloves. This is done by putting pressure on one garlic clove at a time with the flat side of a knife. This will make it easy to remove the garlic skin and garlic germ (see note 2)

Add all the remaining ingredients to the food processor and blitz, scraping down the sides as needed until the hummus is a smooth and creamy texture

Place in an airtight container and store in the refridgerator

Enjoy the hummus by serving it with your favorite vegetables or on sandwiches/wraps. 

Notes:

1. I am not a huge fan of hummus with a lot of tahini so I experimented by using sesame oil instead. It still gives a nice "smoky" flavor and creamy texture to the hummus. A bonus  is sesame oil is not as expensive as tahini.

2. The garlic germ is known to cause the unpleasant gas many humans deal with when garlic is consumed. So to fully enjoy this hummus I recommend to remove the germ. For details check out the following link: http://www.finecooking.com/item/13895/removing-garlic-germ