Hummus with Sesame Paste (Hummus bi Tahini)

Hummus with Sesame Paste (Hummus bi Tahini)

We keep hummus in our refrigerator all the time. It is a delicious, healthy snack full of protein and just yummy goodness. I dip veggies into it, Homemade Whole Wheat Pita Bread, tortilla chips, bagel chips — whatever we have on hand. I often set it out as a starter for guests to snack on while I finish up dinner. This is a completely vegetarian dish and perfect for a Daniel Fast or Lent.

1 cup dried chickpeas (garbonzo beans) or 2 cups cooked chickpeas
juice of 1 lemon
⅔ cup Tasty Traditional Tahini Paste or Savvy Savings Sunflower Seed Substitute Tahini Paste
1 garlic clove
½ tsp Kosher or sea salt
2 tablespoons of extra virgin olive oil
1 tsp paprika

1 tsp ground cumin

1 TBS fresh parsley

Pan with lid to cook chickpeas
measuring cups/spoons
sharp knife and cutting board
food processor

Soak the chickpeas overnight – OR – cover with 2 inches of water and bring to a boil. Boil for 2 minutes, place the cover on the pan, and let sit for one hour.

Drain soaked chickpeas and cover with water. Bring to a boil. Reduce to a simmer. Cover the pot and cook for 1½ hours or until very tender.

Juice the lemon.

Chop the parsley.

Put chickpeas, tahini paste, lemon juice, garlic, cumin, and salt in food processor. Process until smooth. If it’s too thick, you can add a little olive oil or water until it’s the consistency you want. The result should be a smooth, slightly granular paste.

Put in serving dish. Mix the olive oil and the paprika. Drizzle over the top. Sprinkle with chopped parsley.

About 2 cups

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No cholesterol Low in sodium High in dietary fiber High in manganese
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In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee)

Be sure to rinse the canned chickpeas well to clear away the taste of any ingredients used in the canning process. If you can soak and prepare your own chickpeas overnight, the taste difference is noticeable.
Try adding some roasted red pepper or kalamata olives to the blender once it’s complete and pulse a few times.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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