It’s been a while since I’ve eaten hummus and to be quite honest, it’s not an easy find in the restaurants. Well, at least near my place, there’s no single restaurant that I know which serves this Levantine dip. I have been wanting to make my own version but I always end up looking and wondering “Where’s my tahini?” I also googled up “hummus recipe without tahini” and even inboxed The Fat Kid Inside (yes, Erwan fucking Heussaff replied on facebook) where to get one. I even bought two cans of chickpeas before originally intended to be a hummus but ended up a bowl of roasted chickpeas (which was also good by the way) because… “Where’s my tahini?”.
Folks, don’t look for a jar of tahini in the supermarket because the odds of finding one is very very low. Although thefatkidinside told me that it’s available in Santi’s, I would not fly all the way from Batangas to Makati just to get myself a small jar of sesame paste especially when I can make heaps of it at home. 😉
How to make the Tahini
You will need…
- 1 cup of sesame seeds
- 2 tablespoons of extra virgin olive oil
Toast the sesame seeds for about 5-7 minutes on stove top or pop them up on your oven until golden brown but not burnt. Cool them down on a tray for 1o minutes before tipping them in the food processor. Slowly pour in the olive oil until you get a smooth texture and pourable texture.
This would make 6-8 tablespoons of servings which is more than enough for our hummus. The tahini itslef would make a good dressing for your salad or a sauce that would generously coat your roasted vegetables.
How to make the Hummus
You will need…
- 1 can of 520g garbanzo beans or chickpeas
- 3 tbsp. reserved liquid from the chickpeas
- 2 tsp. tahini
- 2 garlic cloves, crushed
- half a teaspoon of sea salt
- 3 tbsp. of extra virgin olive oil
- 1 1/2 tbsp. of freshly squeezed calamansi/lemon juice
- spanish paprika (optional)
- coriander/parsley/basil (optional)
Rinse the chickpeas in cold water then drop them in the food processor. Add the reserved liquid, tahini, garlic, salt, and calamansi juice. Pulse these ingredients while slowly pouring the olive oil. When the mixture reaches a smooth consistency, tip it in a serving bowl, top with paprika and basil leaves for color (or whole chickpeas also).
I think the simplicity and vibrancy of flavors are the dimensions of hummus that made it popular across the tables in the world. It can serve as a base for experimentation by adding bolder flavors such as caramelized onions, roasted bell peppers, or even sun-dried tomatoes.
I made this yesterday for merienda and served it with toasted tortilla wedges instead of the usual pita bread. I swear I ate a total of 3 whole tortilla wraps, I guess. Lol. And just this morning, instead of using mayonnaise, I used my hummus to make a hearty hummus and egg sandwich.
Reheating can be done in your microwave ovens under medium settings to get that perfect warm bowl of hummus. Likewise, this bowl can be stored for a week in the fridge. But I guess it would not last that long as I am eating mine every now and then. I am actually halfway through my bowl. Haha! 😉
So what do you think? Hummus with everything!