Hummus – Mediterranean creation

For us big no no to pre made foods, canned grains, tahini!
Here is a solution! Dig out that pack of sesame seeds and chickpeas in your pantry and make this wonderful spread or dip. With just a few simple tricks, you really can make smooth hummus at home and yes, it’s better than store-bought. It can act as a replacement for butter, mayonnaise in a wrap or sandwich.

Enjoy a healthy dip guilt-free!!

  • 1 large cup soaked, boiled, cooked garbanzo beans
  • 2 Tablespoon. olive oil/avocado oil
  • 1/2 cup sesame seeds
  • 1/2 teaspoon. cayenne pepper
  • 1 teaspoon ground cumin
  • 2 cloves garlic, finely crushed
  • Reserved liquid from boiled garbanzo beans
  • Salt, to taste
  • 1-2 lemon, juiced


  1. Place the dry garbanzo bean in a large bowl and fill with water so that the water is at least an inch or two above the beans. Let them soak overnight.
  2. Place them pressure cooker or in a pot and fill with water, cook after adding little salt.
  3. Bring the chick peas to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chick 40-45 minutes. They should soften so they can easily be pressed with your fingers. In pressure cooker it takes around 2 minutes.
  4. Drain the chick peas, reserve little water and let them cool until they come to room temperature
  5. In a blender, add sesame seeds, little water, and oil to the blender, cover, and puree until smooth (3-4 min.).
  6. Add chick peas, lemon juice, salt, garlic, cumin, and oil (if using) to blender.
  7. Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
    Serve, drizzle with some olive oil and sprinkled with a bit of cumin or cayenne pepper and some basil and parsley.

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