Having lived in Australia for a few years I got used to having Hummus readily available. On my return to New Zealand I found I couldn’t buy it. So I made my own. I like some Tahina in the mix and I got sick of desperately searching for a Tahina recipe every time I wanted to make Hummus, so I combined the two recipes.
Ingredients
Method
- Soak chickpeas overnight in plenty of water (becomes 2 cups when soaked)
- Boil until soft (at least 1 hour)
- Reserve some of the cooking water
- Toast sesame seeds = microwave on high for about 4 minutes, stirring at least twice
- Blend sesame seeds until no whole seeds remaining
- Add garlic, lemon juice, salt, pepper and optional spice to sesame seeds
- Also add cooked chickpeas.
- Blend
- Add reserved cooking water [Can use Olive oil instead] to achieve the consistency you want.
- Put in bowl and refrigerate until required.
- Keeps for 1 week in fridge and freezes well
- Garnish with parsley and olives