Hummus basics 🫡

1 MISE: Peel a couple cloves of garlic and black garlic and reserve. Rough chop one medium sized shallot. Drain one 13oz can of garbanzo beans (or cook them from fresh I was lazy and ran out of time). Blanch the chickpeas in water with a pinch of baking soda. Agitate gently with a spoon or whatever agitator you have on hand (lol). Once the skins loosen remove from the heat and shock with ice. Once it’s at a reasonable temperature agitate by hand and skim off the skins. Drain the chickpeas.

2 BLENDY BLEND: add in the garlics, shallot, chickpeas, juice of one lemon, and a tablespoon of olive oil, 1/4 cup tahini and blend until combined. Add in salt and 1/4 cup of ice and continue blending for up to 15 minutes. Here’s where it comes down to preference, the longer you blend the better, but you can totally stop after a few minutes. The longer you go and the cooler your able to keep it the more dense and creamy it will be. Check for salt and acidity.

3 ASSEMBLE: garnish with fresh dill, parsley olive oil, chili oil and salt.