Hummus Spread

READY IN: 3hrs
~cbw~
Recipe by Steve_G

Hummus completely from scratch using roasted sesame seeds, very easy. You can cook your beans ahead of time and leave them in the fridge for a couple days. Canned would work fine if you don't have the time.

Top Review by Sharon123

Loved this! I did cheat a little and used canned chickpeas. I halved the recipe and I did use a little light sour cream. Thanks Steve!

Ingredients Nutrition

Directions

  1. For the beans: Rinse beans and pick over.
  2. place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
  3. About 2 hours.
  4. Drain beans and rinse.
  5. Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
  6. Drain and cool.
  7. For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
  8. If it seems dry add some of the olive oil.
  9. For the Hummus: Add garlic to the hummus and pulse until finely chopped.
  10. Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
  11. Add salt and pepper to taste and pulse until mixed.
  12. Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.

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