Hummus Spread
Gently simmered chickpeas and sesame seeds, warmed with bay leaves, a Lebanese dip.
3 hr · Serves 8 · Medium
Ingredients
Beans
Tahini
Hummus
Method
Start cooking mode- Prep 120 min · Cook 60 min · 180 min total
- medium
- 1
For the beans: Rinse beans and pick over. Place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
- 2
About 2 hours. Drain beans and rinse. Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
- 3
Drain and cool. For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
- 4
If it seems dry add some of the olive oil. For the Hummus: Add garlic to the hummus and pulse until finely chopped.
- 5
Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
- 6
Add salt and pepper to taste and pulse until mixed. Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
