Recipe by not-a-shrimp
Not the way I've been taught to make it, but it's wonderfully flavorful. I use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. If you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! Otherwise a very odd texture develops in this dip that may not be pleasant to all. Reduce amount of salt, and it's very mellow. Can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day.
Top Review by Chef1MOM-Connie
Made for Pac2009 This is quite good. I am the only one that eats hummus in my house but wanted to try and incorporate healthier snacking so called it a dip. We all enjoyed it, me especially. I did not have sesame seed oil and could not find it in m,y local market so adjusted the olive oil to suit. I am unsure if that will change the taste much but without it I liked it. I love garlic so this was a great pick for me. I would reduce the salt next time to 1/8th tsp as it seemed to carry too much for me but I rarely use salt in anything so it may just be me. Plan to have this as a "dip" for Easter appies. Budget wise this will save me several dollars per week. Hummus in a 4 oz container is over $5.00, this cost just under $2.00. I also could see subbing in roasted red peppers or adding them to the garlic. YUMMY and thank you.
- 15 ounces no-salt-added garbanzo beans
- 1⁄2 cup onion, chopped
- 4 garlic cloves, chopped
- 1 pinch ground nutmeg
- 2 tablespoons virgin olive oil
- 1⁄2 cup tap water
- 1 teaspoon lemon juice
- 1⁄4 teaspoon sesame seed oil
- 1⁄2 teaspoon coarse ground fennel
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
Directions See How It's Made
- Rinse and drain garbanzo beans, then place in food processor or blender. Add water and grind until not quite smooth.
- Over MEDIUM flame, heat olive oil for approximately 3 minutes or until highly liquid. Add onion, saute for 5 minutes, or until almost transparent.
- Lower flame to LOW. Add garlic, saute for 2 minutes. Remove from heat.
- Add nutmeg, sesame seed oil, fennel, black pepper, salt, and cumin to garbanzo beans in food processor/blender. Use a medium speed in short pulses until well mixed.
- Add onion and garlic mixture to garbanzo bean mixture in food processor/blender. Using a low speed, grind until larger onion pieces are chopped.
- Serve immediately, or refrigerate. Use within 3 days.