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