I love hummus. This time I adapted a recipe from the Vita-Mix recipe book which calls for canned chickpeas. I’ve made it raw before but honestly, raw chickpeas are a bit too starchy for me, even soaked and sprouted. I like the creaminess of a cooked hummus. Doth the lady protest too much? Perhaps. I do feel a little guilty for eating cooked food, but I’m trying not to psych myself out too much. It’s yummy and so far my tummy isn’t complaining.
– 2 cans chickpeas (garbanzo beans), one drained, one not drained
– 4 tbsp raw sesame seeds
– half a lemon, peeled
– a clove of garlic
– 1/4 cup olive oil
– 1/4 tsp cumin
– 1/4 tsp sea salt
– black pepper and paprika to taste
Blend everything together in a Vita-Mix or food processor. I don’t recommend using a regular blender because it’s pretty thick.
I ate this garnished with flax oil and Spice Hunter Garlic Bread seasoning. Yum!
Next time: use more garlic, sesame seeds, olive oil and salt. This hummus was dominated by the chickpea flavor (as opposed to the hummus I made with the recipe on the tahini jar before, which was too tahini-ey) and could use some balance. I give this version of hummus a 4/5 happy monkeys because I love hummus but I think I could tinker with this recipe to make it even yummier. I have in my mind the memory of a hummus wrap from a sandwich shop in Falmouth MA that I had in 2006 – that is my gold standard that I am trying to reach. I don’t know what they did to create their hummus but it was phenomenal!