This is a Hummus recipe of the highest order. Earthy and velvety smooth it is the most incredibly delicious dip and a firm family favourite.
Drain your chickpeas and empty into a bowl. Have another bowl close to hand and gently pinch the skins from the chickpeas into it.
Empty the degloved chickpeas into the food processor bowl and all the other ingredients too except for the water.
Whizz for at least a minute, pausing at least once to scrape down the sides.
Through the funnel add the tbsps of water. Quickly at first then at ten pause and access if you need more. Taste for seasoning and whizz for thirty seconds again. When you are happy with it. Dollop out into a serving bowl and cover with clingfilm for at least an hour.
Drizzle with quality Olive Oil and Crudite away.
Apply A Smear to Blooming Face Extremely Sparingly.
I do find that as I get older I find raw garlic a bit too harsh. So if I have the time I roast a head of garlic with the tops a little cut off, in some silver foil. I roast at 200 C for half an hour. When cooled a little I can squeeze a clove out and use that instead of the raw clove. I stash the rest in the fridge for adding to stews, bolognese etc. It's pretty special stuff.
Use good Tahini too. It does make a difference. I'm not terribly versed with which are good or not as I tend to stick to what's in my supermarket. I just don't buy the supermarket one!