400g Chickpeas (dried or canned), garlic, sesame seeds, salt, Rachel's Organic Ginger Yoghurt
I adore hummus. Whether dolloped onto a salad or a sandwich, scooped up with a crudite or cracker it's so versatile and a relatively healthy source of protein to a vegetarian such as myself. I've shared many flavours of hummus on this blog so far but this has been a triumph of epic proportions.
1) If you are using dried chickpeas leave them to soak in cold water for a minimum of 6 hours (ideally 10-12) and cook them for 1 1/2 hours, changing the water frequently to avoid a bitter aftertaste.
2) If using canned chickpeas drain them and rinse well with cold water. It's entirely your choice whether you shell the chickpeas first - personally I prefer a bit of texture!
3) Place your cooked / canned chickpeas into a blender or mortar and pestle along with two tablespoons of yoghurt and pulse thoroughly
4) Flavour with sesame seeds or tahini, crushed garlic, and salt to taste. Blend thoroughly and serve.