Hummus - PUBLISHED

1 and 2 - Since the skin of the black chickpea is quite coarse, the hummus will have quite a bit of texture. I haven't tried processing the be-jaysus out of the paste to try and break it down some more because it's quite good as it is.

3 - I'm removing the 'black kabuli chickpea' from the title. I'm testing with regular (more easily accessible) chickpeas. I followed the recipe and in the past I have not followed the recipe. More olive oil I think would better help to get that smoothness, and I didn’t have enough lemon juice on hand, even though I put in the amount in the recipe.

4 - This was good! The hummus will be a little liquidy but will firm up a bit after refrigeration.

1½ cups chickpeas, cooked (½ cup dried)

½ cup + cooking liquid (save chickpea cooking water known as aquafaba)
3 garlic cloves, minced

Juice of 2 lemons
½ cup Tahini

¼ cup olive oil
1 tsp salt
Black pepper, to taste

1. The day before, put the chickpeas in plenty of water and bring to a boil and immediately remove from heat. Allow to soak overnight.
2. Next day, cook until soft, about an hour.
3. Drain and keep ½ cup of cooking liquid.
4. Dump all the ingredients in a food processor and run until it becomes a smooth-ish paste. Add a little more cooking water if it's too thick.
5. With a spatula scrape down the sides and process again to get any bits that may not have gone through.
6. Taste to correct the seasonings.