To make this creamy hummus you are going to have to peel your chickpeas.I know this sounds like quite a mission. But I did it by hand while I was watching TV. You can just rub them together between a dishtowel if that makes life easier for you.
With all the load shedding we are having I decided I needed an LED mirror. Something that was battery driven, and that would fit on my bedside table. Basically, it had to be pretty as well as functional. I looked at the shops I most frequent but they had nothing in stock. When Dave went to get hinges for our cupboard doors I went in with him, and found a mirror. It looked perfect, and the price was attractive. The first thing I did when we got home was to put batteries in, and turn it on. But the mirror had not been seated correctly, and looked as if it was crinkled on the sides. For the price that would not bother most people. But I am a little too particular and it would have bothered me.
Today’s inspirational recipe from Lavender and Lime ♥ Creamy Hummus ♥ #LavenderAndLime Click To Tweet
I went back to the shop with batteries to test another one before I swapped it. But, as that mirror had the same flaw I decided to rather get my money back. That same week I went to a shopping centre I don’t usually frequent. I just happened to walk past a shelf full of LED mirrors. Some large with magnification, and others with a small tray that looked perfect. I took it home hoping it would do what I needed. And it is ideal. The mirror lights up with a touch of my finger, and I can use it when the lighting is bad or non existent. And, the tray now holds my daily wear jewellery and watch straps. A great buy and now I know where to go if I am looking for something other shops don’t seem to have. Do you use a LED or magnification mirror?
Click on the links for conversions and notes.
- 240 g tinned chickpeas, drained weight
- water for cooking
- 2.5 mls fine salt
- 1 pinch ground cumin
- 60 g tahini
- 1 clove roasted garlic
- 75 mls reserved chickpea water
- 30 mls lemon juice
- 13 g ice
- salt to season
- olive oil to serve
- Peel the chickpeas by hand, or by placing them between two dish towels and rubbing the chickpeas, without crushing them, to remove the skins
- Place the peeled chickpeas into a saucepan and cover with water
- Add the salt and cumin and place onto a medium to low temperature
- Bring to a simmer and cook for 15 minutes
- Drain the chickpeas, saving the water
- Place the chickpeas, tahini, garlic, reserved chickpea water, lemon juice, ice and a good pinch of salt into a blender
- Blitz until smooth, adding more reserved water if necessary
- Check the seasoning and when very smooth, tip into a serving bowl
- Create a channel for the oil, and pour the olive oil in just before serving *
View the previous posts on December 8:
- 2021: All Sorts Of Tapas
- 2019: Professor Chandra Follows His Bliss
- 2017: French Bread
- 2014: Chocolate Candies
- 2013: Tell No Lies
- 2012: Stollen
- 2010: Crayfish Bisque