Light Homemade Hummus

1. If you haven’t done so, skin the chickpeas. The easiest way I have found to peel them, is to gently press on the pointy part until the bean pops out. Even though this is the most time consuming part, I found it quite relaxing.
2. 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.
3. I add the oil at this stage, drizzling it in through the feed chute as the processor runs. When I made mine, it made like a dough once I added the oil. So I added around maybe 1/3 cup of water. I played this part by eye, until I saw the right consistency I wanted for the hummus.
4. Place in a jar and close it. This will keep in your fridge for a week. If you don’t eat it all at once that is … it is pretty delicious