House Hummus
Smooth, sesame-forward hummus with lemon and garlic.
1/4 cup
raw sesame seeds
15 oz
can low sodium chickpeas, drained (liquid reserved)
2 1/2 tbsp
lemon juice
1-4 tbsp
reserved chickpea liquid
1/4 tsp
salt, plus more to taste
1/16 tsp
ground cumin
2
cloves garlic
- Toast sesame seeds in a skillet over medium-low heat for about 1 minute. Do not fully brown. Transfer to a dish and let cool slightly.
- Add sesame seeds to a food processor and process about 2 minutes, scraping down as needed, until well broken down.
- Add chickpeas, lemon juice, 1 tbsp reserved bean liquid, cumin, and garlic.
- Process about 9 minutes until very smooth adding more bean liquid only if needed for consistency.
- Add salt to taste once the hummus is fully smooth.
Makes 1 batch
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Notes from Craig
Toasting whole sesame seeds replaces tahini for an incredible fresh flavor. Store-bought toasted sesame seeds are too strong for this dish.
Longer blending time is key for a smooth, creamy texture without added oil. Adjust salt to taste after full processing.