Cooking Instructions
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Step 1
Peel and slice up the
Garlic (1 clove)
. Add it to a non-stick pan with some good quality
Olive Oil (as needed)
.
Step 2
Place the pan over medium heat and let the garlic gently fry for 4 minutes. Then add
Canned Chickpeas (1 cup)
.
Step 3
Stir and take the pan off the heat. Let the garlic and chickpeas cool for a couple of minutes. Then pour it all in a clean blender.
Step 4
Pulse the chickpeas for 2 minutes. Scrape down the sides and pulse again. Then add
Fresh Cilantro (1 handful)
,
Lemon Juice (1 Tbsp)
, and half of the
Sesame Oil (1 Tbsp)
.
Step 5
Pulse again for 2 minutes. Add about 2 tablespoons of
Olive Oil (to taste)
and 2 tablespoons of water. Season with
Salt (to taste)
,
Ground Black Pepper (to taste)
and
Ground Cumin (to taste)
.
Step 6
Pulse the chickpeas again for a while until that greenish color takes over the beige chickpea color (takes a couple of minutes). Then add extra
Olive Oil (to taste)
or water, pulse again until you get the consistency you like.
Step 7
Scoop the hummus in a clean bowl, cover with some cling film and let it chill and set in the fridge for 30 minutes.
Step 8
Then let it rest again at room temperature 15 minutes before serving. Enjoy!
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