Easy Peasy Hummus with Sumac Toasted Chickpea, Toasted Sesame & Sesame Oil

Hello lovely people. Here is my version of an easy pimped out hummus with the beautiful added extras of toasted chickpeas, toasted sesame seeds and wonderfully fragrant toasted sesame oil (always keep in fridge - amazing how many people do not).

This is so simple and co insides with my Fat Free Aquafaba Granola recipe as its great to make these two together so that there is no waste. The key to a great hummus is getting a really good quality tahini. We have some great middle eastern super markets here in North Vancouver so it is an easy purchase but I do recommend sourcing a good one. When I lived in Dublin I used to regularly the Islamic Culture Centre to purchase the best quality tahini and they also have loads of reasonably priced coconut oils, spices and pastes.

On another note, I think I will do an entire hummus series as I love trying and testing new flavours and textures that you can create. Let me know if you would like to see this! Happy cooking.

30 MINUTES. SERVES 6



INGREDIENTS

x1 tin chickpeas, drained, brine reserved for Fat Free Aquafaba Granola

60ml tahini

60ml lemon juice

1 clove garlic

1/2 tsp cumin

50ml olive oil

4 ice cubes

S&P

1 tbs sumac

1 tbs toasted sesame seeds

1/2 tsp toasted sesame oil


METHOD

  1. Firstly portion off two table spoons of chickpeas to toast. In a small bowl add a good glug of olive oil and the sumac and season with salt and pepper. Rub the chickpeas in the spices and place in a frying pan on medium heat. Fry for 10 minutes shaking the pan often to ensure that the chickpeas do not burn. They make spit up at you and crack a little but that is perfectly fine. Remove from heat when done.

  2. If you do not like an intense garlic flavour from your hummus I would recommend scoring the garlic clove and putting it in the microwave for 1 minute just to take the sharp edge off.

  3. In a high speed blender add the remaining chickpeas, tahini, lemon juice, garlic clove and olive oil. Blend on high for 30 seconds.

  4. Scrape down the sides with a spatula, add the ice cubes and blitz again. Season with salt and pepper, scrape down the side and blend one more time.

  5. By now you should have a lovely smooth textured paste. If you think it is too thick add a little more water or olive oil to loosen.

  6. Transfer the hummus to your serving dish, spoon out the toasted chickpeas over the hummus, sprinkle some toasted sesame, drizzle sesame oil and finish with some green onion if you have them.




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