EASY CUSTOMIZABLE HUMMUS
Easy, creamy, customizable hummus from scratch
1-1/2c dried chickpeas, or 2 cans, drained
1tsp sesame oil
3tbsp lemon juice
2 clove garlic, minced
dash of red pepper flakes
1/2c water (more or less)
Pour dried chickpeas into regular-sized crockpot and cover with water until 2in above the surface of the chickpeas. Cook on low overnight, 6-8hrs. Drain. If using canned chickpeas just skip this step.
In a food processor, puree all ingredients together, adding more or less water until desired consistency.
This recipe is highly customizable: want it less garlicky? Just eliminate the garlic. Not a huge fan of sesame oil? Cut it in half. Throw in some roasted red peppers or spinach for a flavor and color bomb.
Freeze in a sealed Tupperware for up to 1 month. Defrost overnight.