I love hummus. What about you?
I have started cooking large batches of chickpeas on weekends which I can use during the week. Cooking chickpeas on a Sunday and storing it in the fridge gives me the freedom to quickly make some hummus for dinner during the week, and what’s great about hummus is that it makes for a great lunch, snack or dinner depending on what you pair it with. (Heck, I even eat hummus on toast for breakfast!)
I never tried making hummus at home earlier because I didn’t have that all-important ingredient, tahini. But then I realized- tahini is just sesame seed paste, so why not use sesame seeds instead? And sesame seeds are available at grocers and provision stores large and small. So here it is- my version of hummus, sans tahini. It may not be the most authentic version of hummus, but it works for me! Are there any recipes you tweak on a regular basis?
CHEATER’S HUMMUS WITHOUT TAHINI
- 2 cups cooked chickpeas, drained of their water and skin removed
- 4 tablespoons olive oil
- 4 tablespoons lightly toasted white sesame seeds (plain is also fine if you do not have the time; this is cheater’s hummus after all!)
- 3-4 garlic cloves (I like my hummus garlicky. Feel free to scale back if you want to!)
- 1-2 tablespoons lemon juice (as per your taste)
- Salt to taste
- Put all ingredients in a blender/food processor and blitz till smooth.
- Adjust for more salt, lemon, olive oil; transfer to a bowl and serve.
- That’s all 🙂