A lot of people don’t like to use tahini because they think the taste is too strong, they don’t know where to purchase it, or they have no idea what it is. In my case, it is the latter.
Anyway, after a quick Google search I realized that tahini is something of a by product of sesame seeds. So I thought why not just try it with sesame oil which I have plenty of. So here’s what I did:
Tin of chick peas/garbanzo beans OR handful of dried chick peas, 1 tablespoon of extra virgin olive oil, pinch of sea salt, pinch of black pepper, 2 tablespoons of water, 1 tablespoon of sesame oil, squeeze of lemon juice.
1a. If you’re using tinned chick peas then you’re good to go. Just remember that the tinned ones have a lot less nutrients in them than their dried counterparts.
1b. For dried chick peas you’ll need to firstly
Soak the Chickpeas in water for at least 8 hours.
OR Put the chickpeas in a pan, bring it to the boil then turn the heat off and soak the chickpeas for about 3 hours.
2. Once the chickpeas are done. Remove any loose skins and rinse them.
3. Place the chickpeas in a blender with the olive oil and the water. Blend them with short pulses.
4. Add the salt, pepper, lemon juice and more water if the hummus is too dry. Pulse the chickpeas again.
5. Add the sesame oil. Pulse again.
6. Serve with nice bread. Enjoy.
You might argue that this is not hummus because it doesn’t have tahini and it is probably made wrongly and blah blah blah. Whatever it is, I enjoyed it. This is how it looked: