Hummus (Chickpea Dip)

• 1 cup Chickpeas
• 2 clove Garlic (grated or crushed)
• 1/2 to 1 lemon's worth Lemon juice
• 2 tbsp Nerigoma sesame paste (white)
• 50 to 100 ml Olive oil
• 1 dash Salt
• 1 dash Cayenne pepper
• 1 (Use sesame oil if you don't have sesame paste)

1. If cooking dried chickpeas, soak them in water overnight, then boil until tender.
2. If you use a pressure cooker they should be done under pressure in 5 to 10 minutes.
3. If using a conventional pot they'll probably be done in about 1.5 hours.
4. Put the drained chickpeas, garlic, lemon juice, sesame paste and olive oil in a food processor.
5. Blend until it forms a paste.
6. If there's not enough moisture, add some water or the cooking liquid of the chickpeas.
7. Adjust the amount of olive oil to taste.
8. Season with salt and cayenne pepper.
9. Transfer to a serving bowl.
10. Drizzle some more olive oil on top, and/or add some more cayenne pepper to make it pretty.
11. It's even better if you let it rest for a few hours in the refrigerator before eating.

chickpeas, clove garlic, lemons worth, sesame paste, olive oil, salt, cayenne pepper, sesame oil

Taken from cookpad.com/us/recipes/152063-hummus-chickpea-dip (may not work)