I’m all about that olive oil, but I’m not about it enough to pour loads of it casually into my chickpeas.
In this kitchen, hazelnuts are not to be distorted into sugary chocolate butter. Cocoa is not to be contorted into a barely-recognizable ganache butter. And chickpeas are not to be maimed into an oily hummus butter.
I would stop saying butter but it’s such a fun word butter
This was so good that I used them like mashed potatoes. As in, I ate some and then I ate some more and then some more and just one more bite and another to wash it down and maybe another one for the road what road no road well then let’s celebrate by taking one more bite and now it’s all gone mission accomplished.
Yeah, I may have an unhealthy relationship with buttery objects.
Notes: This hummus is has a slightly different texture than store-bought hummus. It’s less oily. Hmm I can’t figure out why. Please send help immediately.
Also, hummus is usually made with tahini, which is a paste of toasted sesame seeds and olive oil. I wanted to shortcut that but still have the same sesame nuance, so I added sesame oil instead. This is hummus without tahini. (I had to say that straight-out so that the search engines out there can effectively bring to me the desperate hummus-lovers who don’t have tahini on hand.)
- 1 can chickpeas (16 oz.)
- 1 tbsp olive oil
- ½ tsp sesame seed oil
- 1 tsp lemon juice
- 1 small clove garlic
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp water
Using a food processor, process together everything except for the water into a very fine-grained paste. Takes about 5 minutes (wear earplugs). Then, add in water 1 tbsp at a time until you get a fluffy hummus consistency.
Oh yes so good look at it so yum yes yum nom.
That celery only wishes it could be hummus.
Lieutenant Hummus, ready for action.