Hummus, My Way
December 8, 2008 1 Comment
I remember the very first time I ate hummus. It was 1992, salsa was just making its way out of the “ethnic” food aisle, and my sister’s boyfriend (now my brother-in-law) had whipped up a batch of a strange garlicky mush called “hummus.” I loved it then and have not stopped loving it since. However, after the novelty wore off, I turned out not to be such a big fan of tahini, the goopy sesame paste that is a key ingredient in most hummos recipes. In a renegade move (some might have previously called it maverick), I cut out the middle man by eliminating tahini entirely from my recipe and using toasted sesame seeds instead. Though totally unorthodox, using sesame seeds instead of sesame paste adds texture and flavor without compromising sesame goodness. Even my husband, a picky Middle Easterner and serious hummus connoisseur, approves of my new version.
- ¼ cup sesame seeds
- 2 Tbs. extra virgin olive oil
- 1 large, 28 oz. can chickpeas, drained
- 1 clove garlic
- 1 tsp. ground coriander
- Juice of 1 lemon
- ¼ tsp. salt (or more, to taste)
In a small skillet, heat up 1 Tbs. of olive oil. When warm, add the sesame seeds. Stir until toasted, roughly five minutes, making sure they don’t burn. Put the toasted sesame seeds into a food processer and process until some of the sesame seeds are ground up. Add the chickpeas, garlic, coriander, lemon, and salt to the food processor and continue to process. While the machine is on, slowly add the remaining 1 Tbs. olive and process until it turns into smooth and creamy. (You can add more olive oil or water if you need to.)
Hummus is a perfect appetizer for holiday parties. To give it some extra flare, add a roasted red pepper or some fresh Italian parley before processing or garnish with toasted pine nuts. Serve warm or at room temperature, drizzled with olive oil and paprika, preferably accompanied by fresh, warm pita.