I’ve been on a kick lately trying to see how cheaply I can make something really good. This one turned out well. Buying sesame seeds instead of commercial tahini allows you to toast them and gives the hummus a nice texture. I figured out the seeds cost about half of the tahini, too.
- 1 c dried chickpeas
- 1 c hulled sesame seeds
- juice from 1 squeezed lemons
- 1-2 garlic cloves
- 1/2 teaspoon cumin
Soak chickpeas overnight optionally with a tablespoon of baking soda (makes it smoother).
Pressure cook chickpeas (2″ water, a little oil, 14 minutes at pressure, natural release)
Toast sesame seeds in a pan. Cool a little.
Put in food processor. Process them adding a little olive oil until it’s as thin as you want. It takes a bit of time to break down the seeds. You can break them down in a spice grinder if you want it smoother.
Add Chickpeas, lemon juice, garlic, cumin and process until smooth.
- Add a grilled red bell pepper
- Add chili sauce