Prep 10 mins
Cook 0 mins
This is almost - almost - my grandpa's famous garlicky hummus. I don't bother buying tahini since it just sits in the fridge after 1 use and goes bad, so I came up with using the ground sesame instead. I had a batch of mixed ground sesame and flax on hand, so thats what I used. This definitely tastes best when you've used home-cooked chickpeas!
- 2 3⁄4 cups cooked chickpeas, drained and rinsed if canned
- 4 large garlic cloves
- 1⁄4 cup toasted sesame seeds, ground in a coffee grinder
- 1 teaspoon ground flax seed
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon dried parsley
- 2 1⁄2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- Combine chickpeas and garlic in a food processor and run the machine until they are finely ground.
- Add the rest of the ingredients (except oil and water) and puree inches.
- With the machine running, stream in the oil and water, mixing until thoroughly blended.
- Place into a covered container and chill at least 1 hour before serving.