Sesame Seed Hummus

A delightful twist on traditional hummus, this recipe features a rich and nutty flavor from toasted sesame seeds without the use of tahini.

Ingredients

2	cooked chickpeas (Garbanzo beans)
¼	cup sesame seeds
3	cloves of garlic
2	tablespoons lime juice
¼	cup olive oil (plus extra to top with)
½	teaspoon sesame oil (optional)
	A pinch of cumin
	A pinch of paprika
	Salt

Instructions

• 1. When using canned chickpeas, ensure to drain the liquid before use.
  2. For dried chickpeas: soak ¾ cup of dried chickpeas in ample room temperature or cold water overnight, for at least 6 - 8 hours. The chickpeas will double in size, so make sure to cover them with water by several inches. Rinse and discard the soaking water.
  3. Transfer the soaked chickpeas to a pot and cover with at least 2 inches of cold water. Bring the water to a boil, then simmer for 50 - 60 minutes until the chickpeas are tender (cooking time may vary; some chickpeas may take up to 2 hours). To test doneness, take one chickpea out and press it between your fingers; they should be tender but not falling apart. Once cooked, drain the chickpeas and place them in an ice bath. Remove the skins and discard.
  4. In a small pan, lightly toast the sesame seeds for about 1 minute until they are lightly colored. Reserve 1 teaspoon for garnishing and add the rest to a blender. Blend the sesame seeds with olive oil and sesame oil until smooth.
  5. Add the cooked chickpeas, garlic, lime juice, and salt to the sesame seed paste in the blender and blend until smooth. Adjust the consistency by adding water as needed.
  6. To serve, transfer the hummus to a bowl. Drizzle generously with olive oil and sprinkle with cumin, paprika, and the reserved sesame seeds.
  7. FREEZING INSTRUCTIONS: Hummus freezes well; store in airtight containers or zip-lock bags. To thaw, place in the refrigerator for a few hours.

Jul 19, 2024