Everyone has a hummus recipe; mine’s at least a little different. It starts with whole sesame seeds and homemade chickpeas. The chickpeas (aka garbanzo beans) are cooked with bay leaves after an overnight soak, making them very digestible. I blend the sesame seeds with lemon juice, garlic, onion, and a cup of the bean cooking water to start the hummus with a homemade tahini with a little extra flavor. Between using homemade beans and starting with whole sesame seeds instead of store-bought tahini, this is the most economical and fresh recipe for hummus you’re going to find.
I hope you enjoy this recipe. If you try it, please let me know how you like it in the comments.
- 1½ cups whole sesame seeds (with hulls)
- 1 cup cooking water from homemade chickpeas
- juice 2 small lemons
- ¼ cup extra virgin olive oil
- ¼ large yellow onion (1/4# onion)
- 5 large cloves garlic
- 4 cups cooked homemade chickpeas (see my basic chickpeas post for recipe).
- pinch cayenne
- ½ tsp. cumin
- ¼ tsp. turmeric
- several grinds of black pepper
- 1½ tsp. salt or to taste
- This is a big, thick batch of hummus, enough to freeze some for later. You’ll probably want to blend it in two batches to fit into your blender or food processor, or even if it would fit, to make it easier on the motor (this hummus is thick enough to overheat even the Vitamix if you put it all in at once and leave it on for a while).
- Combine the first 6 ingredients in your blender or food processor. Process until smooth.
- Add remaining ingredients, process until smooth.
- Vitamix specific directions: begin on low speed, increase to highest variable speed, mixing vigorously with tamper.
- Adjust salt and pepper as needed, blend in.