Prep 20 mins
Cook 1 hr
i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it.
- 1 1⁄2 cups garbanzo beans, dry (approx 4.5 cups cooked)
- 5 cups water
- 2⁄3 cup sesame seeds, raw
- 1 head garlic (not a clove, a whole head. don't worry unless you are having vampires over)
- 1 tablespoon olive oil
- 6 tablespoons lemon juice
- 1 tablespoon cumin
- 1 teaspoon sea salt, more if you want it saltier
- preheat oven to 300 degrees and put oven rack in center of oven.
- rinse garbanzo beans and take out any stones, dirt and bad beans.
- add beans and water to saucepan with lid.
- bring beans to boil and then simmer, covered, for 45 minutes.
- while beans are boiling, spread seeds on cookie sheet and toast in oven for 8-12 minutes until they are dark brown but not black. (watch closely after first 5 minutes to make sure they don't burn--they go from dark brown to black VERY QUICKLY).
- remove seeds and put in very large deep bowl IMMEDIATELY so they don't burn.
- while beans are boiling, peel all of the garlic in the head of garlic and slice thin.
- place garlic and oil in small frying pan and saute over medium heat until light golden brown (about 5 minutes).
- add garlic and oil to sesame seed bowl.
- remove beans from the heat.
- take 1/2 cup of bean water and put in with the seeds and garlic.
- puree the seeds and garlic until smooth and no more seeds are whole.
- ** if using food processor, make sure liquid doesn't go above the blade top.
- add garbanzo beans to the seeds and puree until smooth.
- stir in remaining ingredients.
- taste hummus and adjust ingredients as desired.
This was pretty good and not too hard to make. I would just prefer less garlic and lemon juice, personally. But I realize that is just my personal preference as I really don't care much for garlic. Made for PAC Fall 2009.