Recipe by krolek
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.
Top Review by threeovens
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.
- 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
Directions See How It's Made
- 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.