Yes!!
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Replying to @noveldevice @ScottMadin
You need a food processor. Drain one can of chickpeas and put in the food processor. Open the other and put the whole thing in liquid and all.
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Replying to @noveldevice @ScottMadin
Then 5 tablespoons of the tahini. Then the juice of 1 1/2 to 2 lemons and a good splash of olive oil. Also of course 5 or so cloves of garlic.
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Replying to @noveldevice @ScottMadin
Add a little salt to start, maybe a teaspoon, and a good few shakes of cumin. (Trust me, unless you hate cumin, in which case omit)
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Replying to @noveldevice @ScottMadin
Then blitz it to your preference, I like a really smooth hummus. If you want to boost the sesame flavor add just a little bit of toasted sesame oil! It’s good.
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Replying to @noveldevice @ScottMadin
It will thicken in the fridge so if it’s runny don’t worry.
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Replying to @noveldevice @ScottMadin
Serve it with a good drizzle of olive oil and a lot of sumac, if you like sumac, which we do.
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Replying to @noveldevice @ScottMadin
aha, you do the cumin/sumac flavor profile while I do the lemon/parsley variant (both valid, I like the freshness added by the parsley though, also I think yours skews more Arab less Israeli, variants are cool!)
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Replying to @rikibeth @ScottMadin
I’m obsessed with sumac, tbh. Also cumin. :P
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cumin is real good. I don't think we have sumac on hand.
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