Hummus

I’ve always wondered. How do people read books? I tend to read really quickly because I want to get through the book as quickly as possible. I don’t mean that in a I-just-want-get-through-this-drudgery way but rather I get excited when reading a book and I want to know what happens 3 pages down before I even get there.
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While it’s great in the sense that I get through books very quickly and I can say I’ve read a lot of books, I don’t retain a lot of what I’ve read. I can re-read a book 5 times and still surprise myself when I realize I had seemingly forgotten most of the book. Eeeep!  Hummus 2

Not unlike my experience with hummus. Or the lack thereof. (Yes, I rambled and ramble just to finally get to hummus.) I have read about hummus for… maybe 5 years? It’s weird how I would forget about it the moment I’m done with the reading.
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It’s not like chickpeas/garbanzo beans are a rarity here. It’s everywhere! We can get them roasted (kacang putih), canned, dried etc. I could have made them at any time I want. And it’s not that I don’t want to. I just never remember despite having read of it countless times.
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And when I finally saw the pictures of my brother’s homemade hummus, I knew I HAD to make my own now. I’m competitive like that. Over hummus. Yep. And to make this my own recipe (or maybe I just couldn’t find tahini on short notice), I blended up some black sesame seeds. I tell you…. this was so rich, earthy & creamy. I left mine slightly chunky because, you guessed it, I’m a texture person. Add tortilla chips in and I’m sold.
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Oh, look who else is a texture person. 
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To be honest, I have no idea if this is how actual hummus tastes like. But if they are somewhat similar, I know I’m down. 🙂

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 “Blessed is the man that trusteth in the Lord, and whose hope the Lord is.” {Jeremiah 17:7}

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Hummus
 
Prep time
Total time
 
Author:
Serves: 6-8 as snack
Ingredients
  • 2 tbsp Black Sesame Seeds
  • 1 400gm can of Chickpeas (can juices reserved)
  • 1 small clove of Garlic
  • ½ tsp Salt
  • 3 tbsp Extra Virgin Olive Oil (more for drizzling)
  • 2 tsp Lemon Juice
  • Paprika & Fresh herbs of choice for garnish
Steps
  1. In a food processor, sprinkle in black sesame seeds, rinsed & drained chick peas & garlic clove. Add in 2-3 tbsp reserved can juices. Whiz up until sesame seeds have somewhat broken down and the mixture is still chunky.
  2. Add salt & lemon juice. Pulse till combined.
  3. Turn the processor on again & slowly drizzle in olive oil until combined & mixture is processed to your preferred texture.
  4. Tip it out. Drizzle on a little more olive oil. Garnish with a sprinkling of paprika powder & herb of choice. I went with mint.
  5. Serve on pita, with chips or in a sandwich!

 Recipe adapted from: Leyla Kazim

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