Hummus made with Sesame Seeds and Homemade Chickpeas

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hummus topped with olive oil and pine nuts

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, scallion or yellow onion, and a cup of the bean cooking water. 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.

5.0 from 1 reviews

Hummus

 

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Author: Mary Saylor

Recipe type: dip or spread

Ingredients

• ¾ cup hulled white sesame seeds
• ½ cup cooking water from homemade chickpeas
• juice 1 large lemon, 3-4 Tbsp.
• 2 Tbsp. extra virgin olive oil
• several scallions (white and most of green part) or ⅛ large yellow onion (2 oz. onion)
• 2 cups cooked homemade chickpeas (see my basic chickpeas post for recipe).
• 2 large cloves garlic, about 1 Tbsp. chopped
• pinch cayenne
• ¼ tsp. cumin
• several grinds of black pepper
• scant ½ tsp. salt or to taste

Instructions

1. Combine the first 5 ingredients in your blender or food processor. Process until smooth.
2. Add chickpeas, process until smooth.
3. Add and blend remaining ingredients.
4. Vitamix specific directions: begin on low speed, increase to highest variable speed, mixing vigorously with tamper.
5. Adjust salt and pepper as needed, blend in.

Notes

Yield: 2.25 cups about 1# 6 oz. Nutrition information: Calories: 131, Fat 6.8 g., Sat. fat 0.9 g., protein 5.5 g., sodium 133 mg., carbohydrate 13.8 mg., fiber 4.3 g., sugar 2.0 g., calcium 139 mg.

3.2.1275

Tagged as: chickpea, garbanzo, hummus, lemon juice, sesame seed