Prep 5 mins
Cook 10 mins
No tahini and you're craving hummus? No problem! Dig out that bag of sesame seeds lurking in your cupboard and make this wonderful chick pea dip. I wonder if toasting the sesame seeds first would be good... Usually hummus also calls for added oil which certainly does add richness, but lots of calories too. There is no (or little) added fat in this recipe so why not enjoy a healthy dip guilt-free?
- 1 (15 ounce) can chickpeas, liquid reserved
- 1⁄2 cup sesame seeds
- 2 cloves garlic, peeled and cut in half (or more to taste)
- 3 tablespoons lemon juice
- 1 teaspoon olive oil or 1 teaspoon vegetable oil (optional)
- 1 teaspoon salt
- chopped fresh parsley
- Drain chick pea liquid directly into a blender or food processor.
- Set chick peas aside.
- Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
- Add chick peas, lemon juice, salt, and oil (if using) to blender.
- Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
- Pour into a serving dish and garnish with chopped parsley (if using).
- Serve with pita chips or wedges.
I loved the easyness of this recipe. The problem I had was that it was way too light for my tastes. I really liked the idea of using the chick pea liquid instead of olive oil but next time I will add much less of the liquid and supplement it with olive oil. I would aslo reccomend adding a dash of hot sauce to kick it up a little!
so easy and delicious! i used my Magic Bullet blender and it fit perfectly!
Who needs to buy deli style plastic flavored hummus when this recipe is so easy and quick to whip up. Great protien subsitute for those fat-laden work lunches. This recipe leaves me feeling energized and not overly full when accompied by tiny baby carrots, radishes, spring onions. I also used this wonderful recipe as a spread on sesame crackers with spicy sprouts, cucumbers and red onions.