Eric's Humminah Hummus
  • Cooking Time: 0
  • Servings: 4-5
  • Preparation Time: 10
  • 1 (15oz) can Chickpeas (aka Garbanzo Beans), rinsed
  • 3 heaping tsp Minced Garlic
  • 3 Tbsp Extra-Virgin Olive Oil
  • 3 Tbsp Lemon Juice (used from concentrate)
  • **1 tsp Sesame Seeds + 1 tsp Vegetable Oil
  • OR Substitute both for 1 Tbsp "Tahini" (aka Sesame Seed Paste)
  • OR appx 2 tsp Sesame Seed Oil
  • Smoked Paprika- for serving
  • *1/2 tsp Cumin
  • *1/2 tsp Dry Red Pepper Flakes
  1. 1) If you are hand mashing, to get a smoother hummus you might want to remove the tough hulls of clear skin from each garbanzo bean. It only takes a few minutes, and the technique is simple as squeezing the bean from the skin and into a small mixing bowl. Discard the removed skin.
  2. 2) **In a small frying pan, heat oil over medium to medium-high heat, add sesame seeds. Continuously stir until seeds are a toasty golden brown. Remove from heat promptly. Set aside to cool.
  3. 3) Into bowl, add garlic, olive oil, lemon juice, and cooled toasted sesame seeds (or chosen substitution). *Add any optional ingredients.
  4. 4) Mash all ingredients together by hand- or use a food processor. Continue mashing/processing until garbanzo beans are a paste and ingredients are well combined. Hummus should be smooth with little lumps.
  5. Sprinkle over a small amount of Smoked Paprika. Then, serve with your favorite pita chips or dipping vegetables!
  6. Store leftover Hummus in an air tight container in the refrigerator.
  7. * is optional
For the love of Hummus, I started making this with a great kitchen sidekick! We had to purchase a special masher, due to the lack of owning a food processor. With a little elbow grease, it worked out wonderfully, and was well worth the effort! The Tahini was substituted, simply because we couldn't find any in our area. However, using Sesame Seed Oil gives a delightful "smoky" flavor!