Almost Hummus
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
1.5 cups
- Serves:
- 3-4
ingredients
- 425.24 g no-salt-added garbanzo beans
- 118.29 ml onion, chopped
- 4 garlic cloves, chopped
- 0.25 ml ground nutmeg
- 29.58 ml virgin olive oil
- 118.29 ml tap water
- 4.92 ml lemon juice
- 1.23 ml sesame seed oil
- 2.46 ml coarse ground fennel
- 2.46 ml black pepper
- 1.23 ml kosher salt
- 2.46 ml ground cumin
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
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I work for an Archaeology company, overseeing 6 lab techs, whom I lovingly refer to as my "minions". You could say I have an unhealthy liking for hats, scarves, and gloves. Coats, too, which makes no sense, because I live in the sub-tropics. Love to sit down with a good book, and a cup of tea.
Since I enjoy all sorts of food types, I'm always looking for new recipes, mostly with an Asian focus. So far, I've got several in my personal cookbook that are Japanese, Chinese, and a couple of Mediterranian. But you can't forget about where you come from. I've got plenty of Creole and Cajun recipes.