Whether you live in the Middle East or in the USA, fresh hummus is a delicious appetizer you can really enjoy. The flavors of the fresh ingredients combined in this smooth and creamy paste just melt in your mouth ! Fresh hummus can be prepared into so many different varieties that are endless, although the classic, garlic, well, is classic.
It’s a much healthier alternative for a dip than cream cheese varieties and still provides that creamy taste people crave. Chickpeas are a very good source of folic acid, fiber, and manganese. They are also a good source of protein. Garbanzo beans can help lower cholesterol and improve blood sugar levels. This makes them a great food especially for diabetics and insulin-resistant individuals.
They are also a great dip alternative for veggies and kids love it too. Making your own at home and involving the kids will help build a base for healthier food habits.
So next time you are in the mood for some veggies and dip, whip up some fresh hummus dip that is not only great tasting but fun, quick and easy to prepare. Enjoy!
- 2 15 ounce chickpeas, drained with liquid reserved
- 1/4 cup tahini (see recipe below)
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 2 cloves garlic
- 1/4-1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt
Put the chickpeas, lemon juice, tahini, cumin and garlic into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- 2 cups sesame seeds
- 1/4 -1/2 cup vegetable oil
Preheat the oven to 350°F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes. Make sure to mix every 2 minutes so they do not burn. Remove from the oven and allow to cool.
Once they are cooled, put the sesame seeds in a food processor and add the vegetable oil. Process to a smooth paste for about 5 minutes. This will make enough Tahini for several hummus batches.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months