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.

Garlicy Chicken Chilli Beans

as much chicken as you want, sliced/cubed (we use about 350g)
chilli Beans (yes, yes from a can) – 2/3 of a can serves 2
1 clove garlic, crushed
2 tbsp light cream cheese
1 tbsp extra virgin olive oil
tuscan seasoning – make your own, basil, garlic, salt, sugar or buy it from the supermarket
any random cheese that is in your fridge, I just use a tiny amount because Im trying to avoid dairy, a tbsp or so.. adjust to your taste
fresh basil, 8 leaves or as much as you can spare (optional but highly recommended)

Cook chicken in olive oil until just cooked through. Chuck all other ingredients in except fresh basil and simmer until hot and cheese melted, then stir through basil until wilted and serve hot with a grind of salt.