recipe: hummus

Be warned: If you make this recipe for homemade hummus, it will be very, very difficult to eat store-bought hummus ever again.

I got this recipe from my dad, and every so often on Sunday afternoons, I'll get out the food processor and whip up a batch of hummus. Then I'll eat it with carrots as a snack in the evenings during the week.

 

Hummus

For tahini:

• 1/2 cup sesame seeds
• 2 tablespoons plus 2 teaspoons olive oil

For hummus:

• tahini from above recipe
• 1 can garbanzo beans, drained and rinsed
• 1/2 teaspoon salt
• 2 cloves garlic, crushed
• juice of 1/2 lime
• 2 tablespoons olive oil
• 2 tablespoons water

For tahini, toast sesame seeds in a large frying pan on low heat for about 10 minutes, until seeds start to brown. Put seeds in the small bowl of a food processor and add oil until mixture is thick yet pourable. Adjust the texture with additional oil if necessary.

Transfer tahini to large bowl of food processor. Add remaining ingredients and blend for about a minute until hummus is smooth.