Today’s recipe is for toasted sesame hummus! Cliché or not, hummus is one of my favorite foods to prepare.
And to buy.
And to eat.
Chickpeas, black beans, kidney beans—the bean canvas is plentiful.
I was inspired to make today’s hummus from one I had purchased at the Spokane VegFest last year. Side note, we bought all of the flavors they offered.
The toasted sesame was one of my favorites! It had the rich flavor of sesame oil with touches of garlic and lemon.
I’ve made this tribute version several times over.
It’s even been on road trips with us!
Have hummus? Will travel.
I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!
Toasted Sesame Hummus
- 2 bags of freezer chickpeas (garbanzo beans), thawed [or 2 cans of beans drained/rinsed]
- 2 tablespoons tahini
- 2 teaspoons toasted sesame oil
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- juice from 1/2 lemon (about 2 tablespoons)
- 2 tablespoons water
- Throw all ingredients into a food processor fitted with the s-blade and process until the desired texture is achieved. We like ours mostly smooth with a few errant chickpea chunks.
- Keeps well in the fridge for several days if it lasts that long!
Power user tip. On one of our road trips we bought a ‘box’ of baby kale and just used big handfuls of kale to dip into the hummus. It wasn’t as messy as it sounds, but it was delicious! I never knew I could eat baby kale by the handful.
Not that you need more reasons to eat hummus—other than it’s good—but last year Huffington Post came out with a great list of hummus benefits.