When I was working I often put hummus in my lunchbox to eat with crackers or halved and deseeded raw jalapeños. I never bothered making it myself because it was so easy to pick some up at the supermarket. I have less money and a little more time on my hands now to play around with food so the other day I cooked up some black chickpeas (kala channa) in the slow cooker. Ended up with about a quart of cooked chickpeas, enough for a project or two and maybe three.
This evening I made a small batch of hummus. The ingredients included:
cooked black chickpeas
roasted red pepper
the juice of a lemon
just a tiny bit of salt since I can’t remember if or how much I used when cooking the garbanzos.
All this was blended to a fine purée using a plunge (immersion) blender, adding more cooked chickpeas in the process to get the right consistency. I sprinkled some paprika on top and scattered a few pine nuts just to impress you. The oil you see on top didn’t come about because of separation. I drizzled olive oil as a barrier against oxidation to help with preservation.