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Mushy Chickpeas



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)
The Steps:
  • 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.
The Portions:
  • 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.