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.

Ingredients

  • 1 c dried chickpeas
  • 1 c hulled sesame seeds
  • juice from 1 squeezed lemons
  • 1-2 garlic cloves
  • 1/2 teaspoon cumin
  • salt

Method

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.

Variations:

  • Add a grilled red bell pepper
  • Add chili sauce

 

from http://www.flickr.com/photos/pgoyette/235999644/