Hummus (Chickpea Dip)

1. 1

   If cooking dried chickpeas, soak them in water overnight, then boil until tender.

2. 2

   If you use a pressure cooker they should be done under pressure in 5 to 10 minutes.

3. 3

   If using a conventional pot they'll probably be done in about 1.5 hours.

4. 4

   Put the drained chickpeas, garlic, lemon juice, sesame paste and olive oil in a food processor.

5. 5

   Blend until it forms a paste.

6. 6

   If there's not enough moisture, add some water or the cooking liquid of the chickpeas.

7. 7

   Adjust the amount of olive oil to taste.

8. 8

   Season with salt and cayenne pepper.

9. 9

   Transfer to a serving bowl.

10. 10

    Drizzle some more olive oil on top, and/or add some more cayenne pepper to make it pretty.

11. 11

    It's even better if you let it rest for a few hours in the refrigerator before eating.

* Per serving · 4 servings · Values may vary.

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