Hummus is a very healthy and yummy snack that we like to enjoy often.
Unfortunately, it is rather expensive in stores, so I bought it on special occasions only.
One day I decided to try making it myself to see if it would taste as good as the store-bought stuff and to my surprise, it tasted better. You can store it in the refrigerator for about 4 days.
I also made the tahini for this recipe. It was very, very simple to make. You can store it in the refrigerator for 1 month.
- Makes about 1 cup tahini.
– 2 Cups Canned Chickpeas or Garbanzo Beans
– 1/4 cup Liquid from Chickpeas Can
– 2 Tablespoons Tahini (Homemade or Store-Bought)
– 2 Cloves Garlic, Crushed
– 2 Tablespoons Olive Oil
– 3 Tablespoons Lemon Juice
– 1 Teaspoon Dill
– 1/4 Teaspoon Pepper
– 1/2 Teaspoon Salt
– 1 Cup Sesame Seeds, Toasted
– 1/4 Cup Olive Oil
1. Drain chickpeas and reserve 1/4 cup liquid from can.
2. Combine chickpeas, garlic, oil, lemon juice, tahini, dill, salt and pepper in a food processor.
3. Add liquid from chickpeas and pulse until very smooth.
4. Serve with pitas and/or raw vegetables.
Makes about 1 cup hummus.
1. Toast sesame seeds in a dry skillet over medium heat for about 2 minutes, or until a light brown colour. Do not burn.
2. Put toasted sesame seeds and oil into a food processor and pulse for about 3 minutes, or until smooth. You may need to add a bit more olive oil.