Light Homemade Hummus

• 1 can (15 Oz. Size) Chickpeas In Water, Drained And Skinned
• 1 bunch Parsley (Small Bunch), Washed And Drained
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon Rapeseed Oil
• 13 cups Water, Or Less As Needed, Just Until Right Consistency Is Reached

1. 1.
2. If you havent done so, skin the chickpeas.
3. The easiest way I have found to peel them, is to gently press on the pointy part until the bean pops out.
4. Even though this is the most time consuming part, I found it quite relaxing.
5. 2.
6. Once chickpeas have been peeled, put them, the parsley and sesame seeds into your food processor or blender, and process it until you create a smooth paste.
7. 3.
8. I add the oil at this stage, drizzling it in through the feed chute as the processor runs.
9. When I made mine, it made like a dough once I added the oil.
10. So I added around maybe 1/3 cup of water.
11. I played this part by eye, until I saw the right consistency I wanted for the hummus.
12. 4.
13. Place in a jar and close it.
14. This will keep in your fridge for a week.
15. If you dont eat it all at once that is ... it is pretty delicious

water, parsley, sesame seeds, rapeseed oil, water

Taken from tastykitchen.com/recipes/appetizers-and-snacks/light-homemade-hummus/ (may not work)