Recipe by Connie K
From the Chimes Cafe Cookbook. Posted as a request, I have not tried this. From the cookbook: "There is something special about this particular hummus. I believe the secret is to blend the hummus so that it is still chunky. At the Cafe we use our large Hobart mixer, but you can accomplish the same thing with a food processor. We omit the added olive oil that many recipes insist on and include toasted sesame seeds for crunch. Yield: 3 1/2 cups"
Top Review by Carianne
KEEPER! I mixed chickpeas and some large white beans that I had cooked, blended it all smooth, and added some olive oil. Love the curry powder and vinegar combination - this hummus has a bit of zip.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinegar
- 1 -2 tablespoon tamari
- 1 tablespoon curry powder (optional)
- 2 (10 ounce) cans chickpeas, drained and rinsed
- 1⁄4 cup tahini
- 1⁄4 cup toasted sesame seeds
- 1⁄2 cup fresh parsley, chopped (or ¼ cup dried)
- salt and pepper
Directions See How It's Made
- In a food processor, purée the onion, garlic, lemon juice, vinegar, tamari, and curry powder, if desired, until the mixture is smooth.
- Add half of the chickpeas and half of the tahini and blend until smooth.
- Add the remaining chickpeas and tahini and blend coarsely, so that the mixture is chunky.
- Toast the sesame seeds in a heavy skillet over medium heat until they are golden.
- Shake the pan or stir constantly to avoid burning.
- Add the toasted sesame seeds and parsley to the hummus and stir to blend.
- Adjust seasonings to taste.
- Serve as a sandwich filling.
- This is also delicious served as a dip with toasted pita wedges or fresh vegetables.