This is my own variation on classic hummus, which uses sesame seeds directly instead of the usual tahini (which is really just a roasted sesame paste). It also calls for less in the way of raw garlic than is typical, but add more if that’s to your taste.
You only need:
- 250g dried chickpeas (abt 600g cooked weight)
- 1 small clove garlic
- 1.5-2 tblsps sesame seeds
- 3 tblsps lemon juice (or to taste)
- 1 tsp salt (or to taste)
- If using dried chickpeas, soak and cook using whatever method suits the time and equipment you have available. Reserve the cooking liquid. If using tinned chickpeas, just drain and rinse.
- Toast the sesame seeds in a dry frying pan for about 4-5 minutes ’til they’ve turned a shade browner, then grind using a coffee or spice grinder.
- In a food processor, first add the garlic and give it a quick whizz to chop it.
- Add the cooked chickpeas, ground sesame seeds, the salt, lemon juice and (if you have it) a little of the reserved chickpea cooking liquid (or water if not). Blend to mix.
- Have a taste and see how you like it. You may like more lemon juice and/or salt. If so, add small amounts at a time, reblend and taste.
- If the mixture is too thick for your liking, add more chickpea cooking liquid or water.
- If you want to be traditional about it, you can garnish the hummus with some olive oil and a sprinkle of paprika. Or you can just eat it as is with whatever it is you like to dip into it, be it pitta bread, carrots, broccoli, celery etc.
- This is a big batch, enough for 6-ish as a lunch along with your choice of dipping bread and veg. Course, it’ll go further if you’re having other dips as well. I usually make batches this size or bigger and then freeze some in small, lunch-sized portions.