So it’s too cold to run out to the grocery store and I just happen to have a can of chick peas in the pantry. Hmmm….OK. Tahini (sesame paste) is also a key (but not necessary) ingredient and I just happen to have toasted sesame seeds.
This is not a traditional way of making hummus…but close. Main ingredient is chick peas…so everything else is what you make of it in my opinion. I have also made this with roasted red peppers and fresh garlic…but today…I have limited time and limited ingredients.
- (1) 16 oz can of chick peas (drain but reserve 1/4 of the liquid)
- 1-2 tablespoon of toasted sesame seeds (depending on your like of sesame).
- 1 teaspoon of EVOO (or sesame oil)
- garlic powder (amount according to your tastes)
- (options) roasted red peppers, pine nuts, spices, whatever you can think of…
Normally you would make the tahini first (sesame seeds and oil)…but because I wasn’t making an abundant amount of tahini (which you can also buy at the grocery store)…I just decided to throw EVERYTHING in at the same time. Cause i’m a time cruncher like that. LOL
The chick pea liquid you reserve is for you to add according to the thickness that you prefer. As long as the final product sticks to my spoon…it’s thick enough for me. That was about 1/4 of the liquid for me.
Soooo…throw it all in a processor (or a NINJA handy dandy mixer).
Done! Enjoy with your veggies, on a sandwich, on your chicken or with some whole grain crackers….
**NOTE** normally people add lemon or lime juice. I had it…I just chose not to use it this go around. Recipes call for 3-5 tablespoon of lemon juice according to taste. Again…my recipe is not a “traditional” recipe. It’s my “quickie…I just want hummus now” recipe. lol