Light Homemade Hummus

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   1.

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   If you havent done so, skin the chickpeas.

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   The easiest way I have found to peel them, is to gently press on the pointy part until the bean pops out.

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   Even though this is the most time consuming part, I found it quite relaxing.

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   2.

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   Once chickpeas have been peeled, put them, the parsley and sesame seeds into your food processor or blender, and process it until you create a smooth paste.

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   3.

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   I add the oil at this stage, drizzling it in through the feed chute as the processor runs.

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   When I made mine, it made like a dough once I added the oil.

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    So I added around maybe 1/3 cup of water.

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    I played this part by eye, until I saw the right consistency I wanted for the hummus.

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    4.

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    Place in a jar and close it.

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    This will keep in your fridge for a week.

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    If you dont eat it all at once that is ... it is pretty delicious

* Per serving · 4 servings · Values may vary.

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