Another hummus recipe using sesame seeds instead of prepared tahini. This one is my family’s FAVORITE type of hummus….Roasted Garlic.
Roasted Garlic Hummus
an original recipe by Lori4squaremom
- 1/4 cup organic sesame seeds
- 1 tsp. sesame oil
- 3/4 tsp. sea salt
- 3 Tbsp. fresh lemon juice
- 5-7 Tbsp. water
- 3 Tbsp. extra virgin olive oil
- 5-6 cloves of roasted garlic
- 2 cups cooked and drained garbanzo beans (or canned, drained & rinsed)
Gather all ingredients and equipment (you will need a food processor, a good sharp knife, and a skillet) first, measure, and prep everything before beginning, this will allow your process to go faster.
In a medium sized skillet over medium heat, toast sesame seeds until they are just barely beginning to turn golden brown. You will want to shake or stir these every few seconds, they burn FAST. If you burn them, you will want to start over. Toasted-too-far (aka burnt) sesame seeds are HORRIBLE tasting. Transfer toasted sesame seeds (while still warm) to your food processor and starting at low speed and progressing up to high speed, chop the toasted sesame seeds to a powder (or if your processor is more powerful than mine, maybe you’ll get a paste….that is GREAT!). Once you are at the powder or paste stage, you will want to add the sesame oil, olive oil, 4 TBSP. of the water, the lemon juice, salt, and roasted garlic. Puree until everything is smooth and well combined. Add garbanzo beans and process on high speed until smooth and fluffy, adding up to 3 more Tbsp. water to get to the consistency that you prefer.
Transfer into an airtight container and refrigerate for several hours or up to 4-5 days. Serve with fresh veggies, or pitas (or chips) or as a spread on your favorite sandwich.