Hummus, SK style

What you need:

1 huge bag dried chickpeas from the Himalayan market aka "Foreigner agony consulting" (no joke)
1 bottle of toasted sesame seeds, sesame of a breed only grown in South Korea.
(A lot of) garlic, pre-peeled from Lotte (I love how they wash and prep all your veggies here for you)
(Some) Olive oil imported from Italy (Hey, I guess it's no farther than importing it from Italy to the US)
Several handfuls of Korean chili flakes than never seems to make anything hot.
Some teaspoons of cumin lovingly sent from the states. (also available at Foreigner agony consulting)
Salt, pepper.

Soak the chickpeas forever. The following century, boil them with some salt, cumin and chili flakes. Boil for at least an hour, or until you really do have to get ready for work. As they are boiling, grind the sesame seeds in your rad Korean made blender contraption. Remove sesame seeds, replace with garlic cloves (enough to make sure your kids stay in their seats during class). Chop the garlic cloves, then add olive oil and ground sesame seeds. Set to the side.
When the chickpeas look like they might be done, blend them with your awesome Korean immersion blender along with the remaining liquid. Be amazed at the power the tiny thing puts out, and then remind yourself that Korea's "only exports are their technology and intelligence" (real quote). When they are well blended, add the sesame garlic mixture, blend some more. Add some more water (cool) to make it super creamy. Stand back in amazement as you realize that someone now has to eat the 17 pounds of hummus you just made. Give to friends and be really glad you love hummus: eat.

Yummy