Quick Hummus

Ingredients

• White Chickpeas (konda kadalai)

• Garlic – 6 to 8 pods (I always go a little extra)

• White Sesame Seeds

• Extra Virgin Olive Oil – about 2 tbsp

• Salt – to taste

• Lemon

• Any add-ins you like: tomato, bell pepper, beetroot, sun-dried tomatoes, olives, etc.

Method

1. Soak the chickpeas overnight.

2. Cook until soft and mushy — don’t throw away the water.

3. Peel the garlic (I never hold back with garlic).

4. Lightly toast the sesame seeds until they turn pale brown.

5. Pulse the toasted sesame with a little olive oil — they release their own oils, so you don’t need much.

6. Add everything into a blender: chickpeas, garlic, ground sesame, lemon juice, salt and a good pour of olive oil.

7. Blend it smooth or keep it slightly coarse — both textures work beautifully.

If you want a twist, blend in some roasted bell pepper (skin removed), sun-dried tomatoes, or a bit of blanched beetroot for colour and flavour.

Storage

You can store this up to two weeks in the fridge.
Just remember:

• Always use a completely dry, clean spoon.

• Pour a thin layer of olive oil on top — it protects the hummus and keeps it fresh.

To Serve

Top it with:

• a drizzle of toasted sesame oil

• peri peri powder

• extra olive oil

• olives or chopped sun-dried tomatoes

And that’s it — a simple, comforting hummus you can make anytime with things already at home.