Hummus (and Tahini Paste)

Makes: about 2 cups, serves 8-10
Time: 20 minutes plus overnight chickpea soaking
Source: Adapted from ATK New Best Recipe, and Serious Eats

To homemake the 1/4 cup tahini paste in the processor first:

• 1/3 cup sesame seeds, lightly toasted but not browned
• 2 tbsp olive oil
• Process

• 100g dried chickpeas, soaked overnight (200g after soaking)
• 1 garlic clove, sliced
• 3/4 tsp salt
• pinch cayenne pepper
• 3 tbsp lemon juice
• 1/4 cup tahini paste
• 1/4 cup extra-virgin olive oil (or rapeseed or olive)
• 1/4 cup water
• Optional:
• 2 roasted red onions
• 2 roasted red peppers
• pine nuts
• parsley

1. For a smoother hummus, rubbing the chickpeas with a towel can allow the skins to be picked out. This is time consuming and annoying, so consider skipping.
2. Chuck everything in a processor and run for a minute
3. Add more ingredients to taste
4. Keeps for a few days in the fridge