hummus
koreans have gimjang season, jeanie has her hummus season
ingredients
- 250g chickpeas
- 6-7 garlic cloves
- salt
- coarse black pepper
- 4 tbspns tahini
- cumin powder
- coriander powder
- red chilli powder
- olive oil
recipe
- soak the chickpeas in hot water 5 hours prior to use. (canned ones work too)
- boil the chickpeas in a pressure cooker till fork tender.
- roast the garlic cloves in olive oil till golden brown and set aside.
- in a blender, add the chickpeas, roasted garlic cloves, ice cubes, olive oil, tahini and all the condiments.
- blend and keep adding icecubes till you get a dip-like consistency.
- store in a sterilised glass jar with a layer of oil always separating the hummus from the outside air.
tips
- the icecubes give a creamy cosnsitency to any dip tbh
- roasted garlic can be replaced with roaste bell peppers, beetroots or even broccoli for some goofy coloured hummus!
- i eat my hummus with carrot fries, in wraps/sandwiches and on toasts!