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!!
Ingredients
- 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
Method
- 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.
- Place them pressure cooker or in a pot and fill with water, cook after adding little salt.
- 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.
- Drain the chick peas, reserve little water and let them cool until they come to room temperature
- In a blender, add sesame seeds, little water, and oil to the blender, cover, and puree until smooth (3-4 min.).
- Add chick peas, lemon juice, salt, garlic, cumin, and oil (if using) to blender.
- 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.