This isn't really a traditional hummus - it's a bit thicker and "meatier," which is just how i like it. This is also one of those recipes that can be about as plain or as fussy as you'd like.
|1||16oz can||chick peas|
|1||head||roasted garlic (about 8 - 10 cloves)|
| || ||salt|
|black & white sesame seeds|
- Find a good movie or sit with friends on the paeceo, or some other diversion from this mindless task.
- Rinse chick peas, and while you're doing something else to distract you, shell them. That's right, peel off all those stupid little shells. Every single one. I find it helps if you hold them at an angle with the pointy end up and pinch them: They'll pop right out. Set the shelled peas aside.
- Discard the shells. (Or feed them to chickens - they love 'em!)
- Peel and mush up 1 head of roasted garlic and set aside.
- Put chick peas, garlic, tahini, and lemon juice in a food processor and pulse gradually, adding a little olive oil as you go to obtain a smooth paste. I like to leave the chick peas a little bit coarse. Add salt to taste.
- When the desired consistency is reached, scoop out into a serving dish.
- Combine turmeric and chili powder, the sprinkle it over the top.
- Sprinkle with sesame seeds.