It has taken me a long time to get up the courage to make hummus after a disastorus (read: garlicy) experience a few years ago. This however, has brought back my faith in my hummus-making-abilities. It was even worth the walk in the 100% humidity sweltering heat to pick up some garlic. No more $4/tub supermarket hummus for us! Yum.

If you are not used to using dried chickpeas, I guess you could use canned but dried taste so much better and not to mention are so much cheaper. Just soak them overnight in a saucepan with lots of water, rinse and then cook for about an hour or until they are quite mushy. I like to peel my chickpeas before making hummus but I think I may be in the minority with this. Infact next time I will try without peeling .. what a rebel.

2 cups soaked cooked chickpeas
2 garlic cloves, peeled
3/4 cup sesame seed paste
1 lemon or more worth of lemon juice to taste
salt
pepper

blend garlic, sesame and salt. add 1/2 cup water and blend until smooth.
add chickpeas and blend until desired consistency is reached, season to taste with salt and pepper.

Im always tryna find some way to disguse the disturbing amounts of protein I cook for Jonno and I now that we are both gym junkies, and since we have had this 2 nights running I hereby declare it a success. It is ready to eat in the time Jonno has had a shower and is a one pan dish which are huge bonuses too.

Garlicy Chicken Chilli Beans

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