Scratch Hummus

 

 

 

 

 

John 1:14

[14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.

1 (15-ounce) can chickpeas, drain reserve liquid

1/8 c fresh lemon juiced

1/4 c well-stirred tahini, *

1 T roasted garlic 

2 T light extra-virgin olive oil, plus more for serving

1/2 t toasted ground cumin

1/4 t sugar

Salt and pepper to taste

2 to 3 T reserved liquid

A light sprinkle of ground paprika, sumac or roasted red peppers on top for serving.

* tahini 

1/2 c toasted sesame seeds

2-3 T light olive oil

Salt to taste

Toast seeds 3-5 minutes in a skillet until lightly browned, will burn easily so watch closely, cool.

Transfer seeds to mini processor add oil and salt.

Pulse until smooth and pourable.

Scrape sides and add more oil to achieve portable consistency.

Add the lemon juice to the tahini and pulse a couple of minutes to get a creamy consistency.

Scrape down sides once in the middle of pulse time.

Add all other ingredients except beans.

Pulse to stir.

Add 1/2 of the beans, pulse 1 minute to cream beans, add 2 T of reserved bean water.

Scrape sides, pulse another minute.

Add rest of beans and another 2 T of bean water.

Pulse until smooth, add more bean water to get the creamy consistency desired.

Top with olive oil and roasted red pepper.

Serve with pita chips or tortilla chips.