Monday, January 9, 2012


I'd like to think that my hummus is special, mainly because I don't use sesame seeds in the form of tahini... I just add the sesame seeds instead. Keeping it simple and letting the other ingredients compliment the chickpeas makes this great.

Hummus is great served with pita chips or even as a spread for sandwiches and wraps.


1 can chickpeas, drain and reserve liquid
3-4 cloves garlic
2 tablespoons of liquid from chickpeas
2-3 tablespoons olive oil
1 1/2 tablespoon lemon juice
1 tablespoon sesame seeds
1/2 teaspoon cumin
1/8 teaspoon cayenne

  • Combine all of the ingredients in a food processor or blender {I used my fruit and vegetable strainer to puree the chickpeas and garlic first} and blend until smooth.
  • Refrigerate until ready to use.


Roasted Red Pepper Hummus

  • Just add 1 roasted red pepper to the mixture.