Hummus Spread Recipe #42585
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.
by Steve_G
3 hours | 2 hours prep
SERVES 8 , 1 batch
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
- 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.
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5 stars