Saturday, March 8, 2014


The perfect pick me up snack for an afternoon slump. My favorite hummus recipe is Emeril Lagasse's, but I've tweaked it some more to make it even cheaper to make locally. You can occasionally find good quality, shelf-stable tahini here, but more often you can find small pots here with a shelf life of less than 2 weeks in supermarket freezers. For that reason, I have figured out how to make it work with toasted and ground sesame seeds. Play with this one, adding roasted garlic, roasted peppers or eggplant, etc. to see what flavor you like best. I'm a purist so I just go for plain old hummus.

2 cups cooked chickpeas
1 teaspoon cumin powder
3 garlic cloves
Juice of 1 lime
2 tablespoons ground toasted sesame seeds
1/4 cup olive oil
Drinking water
Salt, to taste

Place all the ingredients in a food processor or blender. Start with 3/4 teaspoon salt. Blend until smooth, add additional water until you have something slightly softer than what you want the dip to look like. It will firm up some upon chilling. Add additional salt as needed, noting that home cooked chickpeas are far less salty than those from a can. Place in an airtight container and drizzle with a little extra olive oil.

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