Hummus with Chives and Cracked Black Pepper

Last night, I went to bed feeling rather out of it. This rainy morning was different. I like the rain, not icy and frigid, warmer rain that I can walk through, stop and click the flowers.

Today, I did not take too many photographs, just simply wandered and walked down crisscrossing the streets on the morning walk.

Among, other things, I have decided I am going to share the spam comment from that week’s hall of fame. This one from designer sunglasses, on my Peanut Cilantro Chicken Curry, it said,  

Your content certainly isnt boring! Look at the number comments you’re getting.

Well, over the winter break, I finally made humus. I have long since loved the humus at one of my favorite persian restaurants. Over the holidays, I finally took the plunge. I added a little extra tahini, little less olive oil and cooked my own chickpeas. The result was a very flavorful humus. I will tell you that making this with cooking the chickpeas, offers the softness and texture that I found made a world of difference. I soaked the chickpeas overnight and pressure cooked them for 45 minutes.

Humus with Chives and Cracked Black Pepper

Prep Time: 15 minutes

Makes 1 and 1/2 cup

Ingredients

1 cup of cooked chickpeas

1/3 cup tahini

4 tablespoons extra virgin olive oil

1 lime

Salt to taste

1/4 cup dried chives

Several grinds of fresh black pepper

 Method of Preparation

1. Place the chickpeas, with some of the cooking liquid (about 1/4 cup) and pulse several times.

2. Add in the tahini, olive oil and salt and blend till smooth. Since, I cooked the chickpeas, the skins added just the right touch of texture to this rich and creamy dip.

3. Remove from the blender and stir in the chives and black pepper. We enjoyed this rich and creamy humus as a meal with some warm toasted whole grain bread.