Prep 2 hrs
Cook 1 hr
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.
For the beans
- 8 ounces dried garbanzo beans (chickpeas)
- 3 garlic cloves, smashed
- 2 bay leaves
For the Tahini
- 5 ounces roasted sesame seeds
- 1 tablespoon sesame oil
For the Hummus
- 1⁄2 cup extra virgin olive oil
- 3 garlic cloves
- salt and pepper
- For the beans: Rinse beans and pick over.
- 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.
- About 2 hours.
- Drain beans and rinse.
- 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.
- Drain and cool.
- For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- If it seems dry add some of the olive oil.
- For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- Add salt and pepper to taste and pulse until mixed.
- 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.
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!
I couldn't find canned chickpeas at my grocery store so this recipe worked perfect for me. I must admit that this was first time both eating and making hummus and while it's not my favorite dip in the world, it's much healthier than my favorite dip in the world.(: It was very easy to make, too! Thanks for posting, Steve!