- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Serves: 4
- Yield: 1.5 cups
Ingredients
For the Tahini
- 1 c white sesame seeds
- 2 tbsp. sesame oil (or any other neutral tasting oil)
For the Hummus
- 1 c cooked chickpeas (freshly cooked, not canned)
- 1 c chickpea cooking liquid (still warm)
- 2 garlic clove
- 1/2 tsp. cumin seeds (toasted and ground)
- 2 tbsp. extra virgin olive oil
- 1 1/2 tbsp. tahini
- 1 tbsp. lemon juice
- Salt to taste
Garnish
- 1/2 tsp. red chilli powder (hot paprika)
- 2 tbsp. extra virgin olive oil
- 1/2 tsp. sesame seeds
Instructions
Make the tahini
- Toast the sesame seeds in a pan over low-medium heat until fragrant and begins to change color (brown). Keep stirring continuously to avoid burning. Transfer to a plate and spread it out to cool completely.
- Pulse the toasted sesame seeds in a small jar blender until the natural oils in it releases and begins to turn pasty.
- Add 1 tbsp of oil at a time and blend until smooth. Makes about 1 cup.
- Transfer to an airtight glass jar, cool and store. Can be refrigerated for upto a month. Can be frozen for longer.
Make the hummus
- Preheat oven to 400°F/200°C.
- Grind garlic in a blender, then to it add the cooked chickpeas, freshly ground cumin and a little chickpea cooking liquid. Blend and scrape down the sides of the blender.
- Add olive oil, lemon juice, tahini and season with salt. Blend, adding more warm chickpea cooking liquid while blending to adjust creaminess.
- Transfer to baking dish, making a swirly depression in the center and drizzle generously with olive oil. Bake at 400°F/200°C for 10-15 minutes.
- Garnish with paprika, sesame seeds and serve warm. can be refrigerated for 3-4 days, but make sure to bring back to room temperature and briefly warm it up in the oven before serving.
