Hummus with Pureed Sesame Seeds (No Pre-made Tahini Here!)
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups dip
ingredients
- 1 (15 ounce) can chickpeas, liquid reserved
- 1⁄2 cup sesame seeds
- 2 cloves garlic, peeled and cut in half (or more to taste)
- 3 tablespoons lemon juice
- 1 teaspoon olive oil or 1 teaspoon vegetable oil (optional)
- 1 teaspoon salt
- chopped fresh parsley
directions
- Drain chick pea liquid directly into a blender or food processor.
- Set chick peas aside.
- Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
- Add chick peas, lemon juice, salt, and oil (if using) to blender.
- Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
- Pour into a serving dish and garnish with chopped parsley (if using).
- Serve with pita chips or wedges.
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Reviews
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This is my new go-to hummus recipe! I can't be bothered to always have tahini around, but I almost always have sesame seeds. The only change I made was to increase the garlic a bit, and use dried chickpeas instead of canned. In case anyone is wondering, you start with 1.5 cups dried beans, which comes out to just over 4 cups cooked. Then just save some of the cooking liquid. As far as the mealy texture from the seeds, you really have to blend it a long time to get the right texture, and slowly add liquid as it blends. (I used a food processor, so that's probably why mine came out nice and smooth)
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This is exactly what I was looking for! I don't like most jarred tahini, but I love sesame flavor. This was so EASY and quick to make. And I even took the skins off my chickpeas because it makes the hummus smoother. Using a blender, I had trouble getting it as smooth as I prefer. Perhaps using a spice mill for the seeds would help.<br/><br/>I'm a salt lover, but I think 1 tsp. salt is too much for this amount of hummus. I would cut it to half, then add more after blending, to taste.<br/><br/>I love the idea of toasting the sesame seeds a bit, will try that next time.<br/><br/>Thanks!
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Wanted hummus but of course didn't have any tahini and didn't feel like buying any. This worked out well. Made it the first time as per the recipe, but found that the sesame seeds were a little too gritty for me. Second time, I toasted the sesame seeds first, and ground them up, then continued with the recipe. That worked out better for me. Thank you!
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I loved the easyness of this recipe. The problem I had was that it was way too light for my tastes. I really liked the idea of using the chick pea liquid instead of olive oil but next time I will add much less of the liquid and supplement it with olive oil. I would aslo reccomend adding a dash of hot sauce to kick it up a little!
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Tweaks
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I loved the easyness of this recipe. The problem I had was that it was way too light for my tastes. I really liked the idea of using the chick pea liquid instead of olive oil but next time I will add much less of the liquid and supplement it with olive oil. I would aslo reccomend adding a dash of hot sauce to kick it up a little!
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I doubled this recipe and changed it considerably. I roasted the sesame seeds in a skillet before adding them to the liquid. I used three (3) cloves of minced garlic, the juice from one lemon (appx. 2+ tbls, 1 1/2 tsp ground cumin, 1 tsp salt, 1/2 cayenne pepper, 1/2 paprika. I spinkled paprika on the top for a garnishment. I took this to a party last night and got many, many compliments. The only reason I marked this at four stars is because I just couldn't get it smooth. Next time I am will try putting the sesame seeds in the food processor and add the liquid gradually. Hopefully this will help it to become more of a paste and it may catch more of the seeds so they will become more ground. I'm also going to make it without roasting the seeds just to see if I can make it any faster and still have that nice nutty flavor. All in all it didn't take me long at all to make this and it was delicious. I use this recipe (with tahini) with black beans instead of chickpeas as well. Mmmmm!!!
RECIPE SUBMITTED BY
Boxerwing
London, Ontario
I work as a part-time nurse in our city's burn unit. In my spare time, I really enjoy browsing cookbooks, cooking magazines, and the web for recipes. I am always looking for new ways to combine common ingredients to mix things up a bit. I try to avoid recipes that call for bizarre or hard-to-get ingredients or require a special kitchen widget I will only use once. If someone were to give me something unusual, I certainly would give it a try! However, my husband and I are adventurous diners and are always willing to try something new at least twice (in case there was a problem the first time!) We enjoy everything from German to Japanese; we want to try Vietnamese next.
My husband and I own a Gold Wing motorcycle and love to travel in the warmer months. We also have three dogs: Roxy, who is a rather large (42 lb.) fox terrier cross (shown above, with me!), Shadow, who is pure-bred reverse-brindle boxer, and Maggie, a brindle boxer. They love it when "Mom" cooks because they know something yummy inevitably hits the floor!