I came up with this recipe a week ago, to pair with my Smoky Southwest Mixed Bean Soup – I had a huge bunch of organic cilantro on hand, and Southwest/Mexican cuisine on the brain! The sky is the limit, you can easily switch up the herbs and spices you are using and take your hummus recipe on a culinary adventure around the world.
Hummus is a staple snack in our house; it is nutrient dense, can be paired with veggies or crackers (Mary’s Gone Crackers are our favourite!) and my kids love it. When I went to put this batch together, I realized that I was out of tahini and checked out a bunch of sites on the internet to see how difficult it would be to make my own. I was pleasantly surprised to see that it is not that hard, and is a lot less expensive than buying the organic jars at the supermarket.
I love sesame seeds and include them in a lot of my cooking. Sesame seeds contain oleic acid, which helps to lower LDL (aka bad cholestorol), folic acid, niacin and a variety of health supporting minerals, including copper, magnesium and calcium. Sesame seeds can be included in homemade nut milk recipes, sprinkled over mixed salads, and included as a topper on asian inspired soups, rice dishes and noodle bowls. I make up a sea veg and gomashio blend that I put on rice with a bit of sesame oil and tamari for breakfast for my kids. It is nice to have nutrient dense, savoury breakfast options I can give them to change things up a bit.
1 cup raw organic sesame seeds
1/4 cup olive oil
Toast sesame seeds in a dry pan until lightly browned and fragrant. You can skip this step and keep them raw, however the final product is more bitter in taste.
Add sesame seeds to a small blender, and process until ground.
Add olive oil and process until smooth.
Store your tahini in a labeled mason jar (date included!) for up to a month.
* I tried this in my food processor first, but the end result was not as smooth as I would have liked. I transferred the mixture to my NutriBullet and ended up with the smooth consistency I was looking for – next time I will skip a step and follow the directions indicated above!
Mexican Inspired Hummus
1.5 cups cooked chickpeas (or 1 14 oz can)
2 Tbsp tahini (home made or store bought)
2 Tbsp hemp seeds
1 small clove garlic, crushed
1 tsp smoked salt (regular also works)
1/2 tsp fresh cracked black pepper
1/2 tsp each ground cumin, ground coriander & chili powder
1/4 cup olive oil
1/4 cup water
Add all ingredients to a blender or food processor and process until smooth.
I found using a blender and all of the water listed above led to a smoother consistency. I used hemp seeds in this recipe, to add a nice boost of omega 3 fatty acids. Feel free to leave the hemp seeds out and replace some of the olive oil with hemp or flax oil for a smoother final product that still includes an omega 3 boost.
What is your favourite way to mix up herbs and spices in your hummus?