Hummus

I absolutely love making my own hummus because 1) it is so easy and 2) the tiny little tubs at the store ARE NOT ENOUGH!! Also any opportunity I have to add more garlic to something I am on board for. If you have the time and patience, remove the skins from the chickpeas for the smoothest hummus ever. Sometimes I find it therapeutic, other times I cannot be bothered to do this. Your hummus will be amazing either way.

Ingredients:
2 cans of drained and rinsed chickpeas (optional to de-skin them)
1/4 cup Tahini (preferably Soom brand)
Juice of 1 lemon
6-10 (or more!) cloves of garlic
Olive oil
Kosher Salt
Fresh cracked black pepper

Smash all the garlic cloves and place into a small saucepan, covering with olive oil so that the cloves are submerged. Place over low heat while you de-skin the chickpeas directly into a food processor. (This should take you about 15 minutes, which is approximately how long the garlic takes to soften without browning and your whole kitchen to smell delicious.) Add the garlic (now called confit because it cooked while submerged in fat) along with the flavored oil, the tahini, and the juice of a lemon and season with salt and pepper.  Pulse until smooth, slowly adding more olive oil and seasoning until you reach your desired consistency and flavor. When ready to serve, use a spoon to create swoopy swirls and add more olive oil and salt and pepper on top.