HUMMUS SPREAD

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Hummus Spread image

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.

Provided by Steve_G

Categories     Spreads

Time 3h

Yield 1 batch, 8 serving(s)

Number Of Ingredients 8

8 ounces dried garbanzo beans (chickpeas)
3 garlic cloves, smashed
2 bay leaves
5 ounces roasted sesame seeds
1 tablespoon sesame oil
1/2 cup extra virgin olive oil
3 garlic cloves
salt and pepper

Steps:

  • 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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