This hummus without tahini made with toasted sesame seeds is absolutely one of my favourite things ever and it punctually blows away everyone who tastes it!
Because the hummus made in this way has a much more pronounced, nutty aroma of sesame and a very interesting texture.
The first time I made hummus was in Rome, where I studied architecture and where… I couldn’t find anywhere a good quality tahini paste! Every time I found and bought somewhere a jar of tahini, it always tasted extremely bitter, maybe from over-toasted sesame seeds, or maybe from rancid ones. Anyhow, after a few attempts I decided that it was definitely a no go!
At that time I owned a tiny student-food processor that was powerful enough to finely grind some toasted sesame seeds and then mix them with oil, chickpeas and spices and get a tahini effect.
Well it worked.
And that’s how my addiction to the hummus with toasted sesame seeds began!
I’m perfectly aware that this is not the original hummus recipe, but I have to admit that I love this version with toasted sesame seeds a lot more than the classical one with the tahini! (which in the meantime I can find everywhere and of excellent quality…).
Below there is the description of how to make your hummus without tahini: give it a try, you’ll love it!
HOW TO MAKE HUMMUS WITHOUT TAHINI, USING TOASTED SESAME SEEDS
makes 2 to 4 portions
- 1 generous cup of cooked chickpeas * (about 250 g, drained)
- 3 tablespoons of sesame seeds
- the juice of half lemon
- a handful of parsley (optional, I really like it!)
- half clove of garlic
- 5 tablespoons of extra virgin olive oil
- a good pinch of salt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
*If you use dry chickpeas, soak them in water for 24 hours, rinse them well under running water and then boil them until tender for about one our. The secret is to bring them slowly to boil, otherwise the skin will become hard and they ‘ll take ages to cook!
In alternative a jar of cooked chickpeas will work too.
1. Toast the sesame seeds in a pan until they start to crackle and they are golden brown.
2. Place them in a food processor with a pinch of salt and grind them as fine as you can.
3. Then add the chickpeas, the olive oil, the half clove of garlic grated, the juice of half lemon and one more pinch of salt. Blend until all the ingredients are well combined. Then add cumin, paprika and parsley and mix for few more seconds. If needed, add more salt or lemon juice to enhance the flavours.