Hummus
This hummus recipe balances the light-yet-deeply-satisfying qualities of a traditional hummus recipe. The secret lies in the use of toasted sesame flour, blending until creamy, and choice toppings.
Equipment
- tea infuser (optional)
Ingredients
- 2 cans chickpeas
- 3 slightly large cloves of garlic
- Juice from 2 average lemons (around ½ cup)
- ½ cup reduced-fat sesame flour
- 1 pinch cumin
- ⅔ cup aquafaba (or about 6 ice cubes)
- Sea salt to taste
Optional Simple Toppings
- paprika
- parsley (dry or fresh)
- minced garlic (jarred in water for mildness and a splash of the liquid)
Instructions
- Toast sesame flour gently on a skillet until slightly toasty and aromatic, about 4-6 minutes
- Pulse chickpeas and garlic a few times
- Process with lemon juice, sesame flour, cumin, and aquafaba (or half the ice cubes if using ice)
- Keep processing
- If using ice, add remaining ice and process until smooth. Add more ice if needed to achieve the desired consistency
- Chill for several hours or overnight for perfect flavor
- To serve, dust in paprika in a tea infuser, parsley flakes, and jarred minced garlic
Notes
I use a tea infuser to dust ingredients like paprika.
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