Recipe:
{1 can or carton} chickpeas, cooked
(1/4 cup) chick pea juice, reserved from the can/carton
{1 tsp} light tahini
The juice of half a lemon
{4 cloves} garlic (small-medium in size - not too large)
(2/3 tsp) extra virgin olive oil
(1/2 tsp) sea salt, or more to taste
(1/8-1/4 tsp) ground cumin
Freshly ground pepper
A Toast Note: serve with smoked paprika, drizzled olive oil and toasted sesame seeds - I forgot the last two, so yeah...soz.
Method:
Preheat oven to 150C. Cut the bottoms off the garlic cloves and wet the exposed garlic with a little oil. Wrap up in baking paper and roast in the oven for 30-45 minutes, checking regularly.
When the cloves are nice and brown, add all of the ingredients into the food processor, BUT ONLY HALF of the chickpea juice. Whizz 'er up. If you want a smoother houmous, add the rest of the chickpea juice. Adjust seasoning to taste. Blitz in the processor and set aside.
In a dry saucepan, gently toast sesame seeds. Serve the houmous, drizzle with a little olive oil, season with smoked paprika, and sprinkle with toasted sesame. (The olive oil and sesame seeds aren't in my pictures, sorry! Still yummy without, so those toppings are optional)
