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Hummus

Recipe Summary

Most hummus recipes rely on tahini, a spread made from ground sesame seeds. I used to make the tahini separate and then I realized it would be just as easy to skip the step of making the tahini and just make the hummus directly from ground sesames. You'll find this hummus is much lighter and vibrant than hummus made from canned tahini.

You can also switch things up and use any white bean (like navy beans) instead of the garbanzo beans. This is what I do for myself since for some reason chickpeas make me gassy and other beans don't.

Recipe makes 11 servings (120 calories per three ounce serving)

Ingredients

Ĺ pound dry garbanzo beans (a.k.a. chickpeas) This is about 1¼ pounds cooked.
1 cup toasted sesame seeds
Ĺ cup lemon juice (120 g)
1 T oil (I prefer flax or hemp oil so I get more EFA's (essential fatty acids), but olive oil would work as well
¾ t ground coriander
3/8 t ground cumin (or simply a heaped ¼ t)
3/8 t ground mustard (or simply a heaped ¼ t)
1.5 t salt
1.5 t kelp
1 cup water
1 clove chopped garlic (optional)

Preparation

Soak the beans overnight and then cook until soft. In a pressure cooker it only takes 15 minutes. Drain the beans and reserve the water if desired. This cooking water can be used for the water called for in the recipe.

If you only have raw sesames, toast them in a caste iron pan over high heat or on a cookie sheet in a 350° oven. Do this ahead of time so they are cool before you use them.

Put the toasted sesame seeds in a blender and blend them at the highest setting. To get the seeds ground evenly I pick up the blender and shake it so that the seeds at the bottom donít cake on the blade. If you try this be sure to hold the top of the blender and the base of the blender firmly.

Once the seeds are ground add everything else. You may want to add the water a little at a time until youíve get the consistency you want.

Note: It doesn't take much garlic to overpower the hummus. Start with a little and then taste the hummus and add more until you have it just right. I used to be a garlic lover, but I skip the garlic these days since it is too strong for my system raw.

 
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