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Hummus

Hummus is one of those things that tastes so much better fresher. I make it every once in awhile for a lunch treat.
I started with dried chickpeas that I first soaked for an hour or so, then cooked for another two hours until tender. Into the blender they went. I typically use my own cheat as a substitute for tahini---I add sesame seeds and some sesame oil directly to the hummus. The blender helps to pulverize the seeds. I will admit that some seeds remain whole; this is not a perfect solution. For my next batch, I will try blending the seeds and oil by themselves to see if the isolation treatment pulverizes them more thoroughly.
Here it is churning away in the blender. After about a minute, I had what you saw at the start of the article. I made a loaf of whole wheat bread to accompany it---delicious.

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