This is a staple in our house... there is rarely a time when I don't have a fresh batch of Hummus in my fridge. Yes, you can buy pre-made Hummus virtually everywhere these days but you certainly can't beat homemade, especially made my way! I use very little oil and some of the chick pea water to make this Hummus lower in fat and silky smooth. I also have a few other little tricks that add such depth of flavour that this Hummus will be unlike any you've tried before!
1 796ml can chickpeas
1tbsp olive oil
1tbsp sesame oil
1tbsp toasted sesame oil
1 medium garlic clove
1/2 lemon (juice)
Drain the chick peas but reserve the liquid. Now pop all the ingredients except the chickpea liquid into your food processor. Turn on your food processor and add just enough of the chickpea water to get it easily moving. It should be the consistency of loose natural peanut butter. Once you have the correct consistency continue to blend until it becomes silky smooth. Feel free to adjust the seasoning at this point, sometimes it needs a little more lemon or even a pinch more salt.
If you'd like to add a little more depth of flavour to your Hummus, why not try adding 1/4tsp cumin or stir in some finely chopped roasted red peppers. You can even make it a little spicy by adding some diced smokey chipotle peppers or a little of the dried powder. There are really endless possibilities to make this your own.
I serve it with a drizzle of olive or sesame oil and a sprinkling of toasted sesame seeds. This stores well in the fridge for at least a week. Enjoy!