Prep 7 mins
Cook 3 mins
- 1 can chickpeas, drained
- 2 cloves garlic
- 2 tablespoons tahini or 2 tablespoons unsweetened smooth peanut butter
- 1⁄4 cup olive oil
- 1 lemon, juice of
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon sesame seeds
- sea salt
- Rinse the chickpeas well and place in a blender or food processor with the garlic and a pinch of sea salt.
- Add the tahini or peanut butter and process until fairly smooth.
- With the motor still running, slowly pour in the oil and lemon juice.
- Stir in the cayenne pepper and add more sea salt to taste.
- If the mixture is too thick, stir in a little cold water.
- Transfer the puree to a serving bowl.
- Heat a small nonstick pan and add the sesame seeds.
- Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
- Allow to cool, then sprinkle over the puree.
Try to find the tahini! It gives the hummus a smoother, milder flavor. With the peanut butter, it's too "peanutty". The tahini is actually a sesame seed butter, similar in appearance to peanut butter. I finally found a jar in the health foods section of a grocery store in an ethnic neighborhood. If you can't find tahini, use cashew or almond butter.
WOW!!! At first I thought this had too much garlic, but have now decided it was just right. After searching 2 grocery stors for tahni paste, I gave up and used about 1/4-1/2 teaspoon of sesame oil. As other reviewers suggested, it was definitely better the next day. I even spread some of it on my turkey burger for lunch...YUM.
I needed a Hummus recipe. Unfortunately, I live in an area that does not have tahini. The peanut butter in this was great. Very easy to make. I did add a little water to make it a little more creamy. Served with whole wheat flat bread wrap (toasted). Thank you for posting.