Prep 30 mins
Cook 0 mins
Hubby and I were dying for hummous and we live where we can't always get it or the ingredients. Found a Mexican grocer that carried sesame seeds by the bag. Thought to myself "Self, you can do this" and it turned out soooo much better than store bought. I don't know how authentic it is, as both my husband and I are Scotch/Irish, Indian, and I am half Ukranian, but I will be making this over and over again.
- 1 cup sesame seeds
- 1⁄2 cup olive oil (could use sesame, peanut or vegetable)
- 1 (17 ounce) can chickpeas
- 4 minced garlic cloves
- 1 teaspoon onion powder
- 4 tablespoons lemon juice
- 1 pinch kosher salt
- garam masala
- To Make Tahini:.
- In food processor, with blade attachment, blend sesame seeds until they begin to look like flour.
- Slowly add oil. You decide how much oil it takes to smooth it to a thin paste. I had measured out 1/2 cup, but did not use all of it.
- To Make Hummous:.
- Add chickpeas, garlic, onion powder, lemon juice and kosher salt to the food processor. Blend until smooth. If it is too thick you can use a small amount of olive oil to the mix. Flavor to taste. If you need more garlic, add it. Same if you need more lemon, onion etc. Once you have it blended, sprinkle some Garam Masala and blend to mix.
- Refrigerate any leftovers if you have any.