Almost Hummus

Not the way I've been taught to make it, but it's wonderfully flavorful. I use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. If you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! Otherwise a very odd texture develops in this dip that may not be pleasant to all. Reduce amount of salt, and it's very mellow. Can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day.

• Ready In: 15 mins
• Serves: 3-4
• Yields: 1 1/2 cups

Ingredients

• 15  ounces  no-salt-added garbanzo beans
• 1⁄2 cup onion, chopped
• 4  garlic cloves, chopped
• 1  pinch ground nutmeg
• 2  tablespoons  virgin olive oil
• 1⁄2 cup tap water
• 1  teaspoon lemon juice
• 1⁄4 teaspoon  sesame seed oil
• 1⁄2 teaspoon  coarse ground fennel
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon ground cumin

Directions

1. Rinse and drain garbanzo beans, then place in food processor or blender. Add water and grind until not quite smooth.
2. Over MEDIUM flame, heat olive oil for approximately 3 minutes or until highly liquid. Add onion, saute for 5 minutes, or until almost transparent.
3. Lower flame to LOW. Add garlic, saute for 2 minutes. Remove from heat.
4. Add nutmeg, sesame seed oil, fennel, black pepper, salt, and cumin to garbanzo beans in food processor/blender. Use a medium speed in short pulses until well mixed.
5. Add onion and garlic mixture to garbanzo bean mixture in food processor/blender. Using a low speed, grind until larger onion pieces are chopped.
6. Serve immediately, or refrigerate. Use within 3 days.