I love hummus! I put it on everything; tuna, veggies, pita. I even substitute it for mayo in my sandwiches and wraps. It’s versatile and flavorful. I usually buy a tub of hummus from the grocery store because making it at home requires buying a big jar of tahini sauce (that eventually does not get used up). But, this time I decided to make my own tahini sauce because I had everything in my pantry already: sesame seeds and olive oil. I made just enough for the hummus recipe but you could double the amount and use the extra for salad dressings or spreads. Also, I used a mini food processor to make the tahini sauce but if you only have a large food processor, doubling the amount might be more effective at creating the creamy consistency tahini sauce has.
Let me tell you. After one bite of this homemade hummus, you will never go back to store bought!
#BeHealthy Tip: Sesame seeds contain high amounts of a variety of vitamins and minerals including thiamine, vitamin B6, copper, manganese, calcium, iron, and magnesium. Calcium and magnesium are good for bone formation, but copper is also good for strength and elasticity for bones and joints. So eat up to be strong and healthy, from the inside out.
¼ cup white sesame seeds
1 Tbsp + 1 tsp olive oil
1 large lime, juiced
2 cups chickpeas (or 1 can chickpeas, drained, liquid reserved)
1 garlic clove, minced
½ tsp salt, (or to taste)
¼ cup olive oil +2 tsp for garnish
2 Tbsp water (or reserved chickpea liquid from above)
- To make tahini paste, use a nonstick skillet over medium heat and add sesame seeds. Toast until slightly brown and fragrant, about 5 minutes, making sure to shake the pan every 30 seconds to evenly brown the sesame seeds. Cool completely.
- Add cooled sesame seeds to a small food processor and pulse a few times. Then grind seeds until a thick paste forms, scraping down sides of bowl when necessary. Add olive oil and grind until smooth.
- Add tahini paste and lime juice to a large food processor and grind for a minute.
- Add chickpeas, garlic and salt and grind until slightly chunky. With food processor lid closed, add olive oil in a steady stream using the opening of the food processor lid.
- If hummus seems to thick, add reserved chickpea liquid or water.
- Serve in a bowl topped with 2 tsp olive oil and a sprinkle of paprika.
- Serve with sliced carrots and cucumber or pita chips.
Be Healthy, Be Gorgeous