Recipes and Tips for Healthier Living and Smarter Budgeting

Monday, December 16, 2013


Hummus is one of our family's favorites and is particularly inexpensive when I make it myself--especially when I can buy sesame seeds in bulk (for example, at WinCo). I love having my kids get excited over a bean recipe!

First posted over three years ago:
I've really been on a hummus kick lately. There's just something about it that really satisfies me. (And it really does need that tahini, so don't leave it out!)

I found a good recipe for it on and made it by cooking dry garbanzo beans, rather than using the canned variety, as per the recipe. A longer process, yes, but cheaper and more nutritious. And hey, I wanted a large batch, so it was perfect!

One thing that has made me so excited about hummus is that my picky little eater likes it! I have tried so many bean recipes on her and she will have nothing to do with beans. But this "dip" she loves. I love being sneaky...

1 16 oz can chickpeas or garbanzo beans (or cook 2/3 c. dry beans until tender)
1/4 c. liquid from can of chickpeas (or from pot of cooked beans)
3-5 Tb. lemon juice (depending on taste)
1 1/2 Tb. sesame seeds
olive oil
2 cloves garlic, crushed
1/2 tsp. salt

Crush garlic in garlic press. Let sit for a few minutes. (Reason.)
Heat olive oil in pan on stove top. Add sesame seeds, stir and toast until golden brown. (This is your tahini.)
Drain garbanzos and set aside liquid. 
Pour beans into bowl, pulverize with immersion blender. (Can use regular blender, but it's quite the laborious process.) Add 1/4 cup of liquid from garbanzos as you go--more if needed, until smooth.
Cook garlic on stove top until partly browned, then add to bowl of pulverized garbanzos. 
Combine remaining ingredients, blend until thoroughly mixed and smooth. Taste test and add more of anything it needs.
Enjoy with tortilla chips, crackers, or veggies!


Tim said...

Good stuff.
So were you able to get the right consistency with the dry beans? Did you make any changes to get that consistency?

Katrina said...

Well, I got close enough to the right consistency the second time around. I think the problem is my blender; it's wearing out on me. So I had to blend it for quite a while and kept adding a little water--and using my spatula between blending spurts to help it out.

Denae said...

Hummus is a great dip for raw vegetables too. You can also use whole sesame seeds and process them instead of using tahini. I use sesame seeds more often than tahini in other recipes, so it's more economical for me to purchase sesame seeds.

Katrina said...

I'll have to eat it with raw veggies next time!

What do you mean by "whole sesame seeds"? I just bought a spice container of sesame seeds (too expensive!) and made my tahini with that. Is that what you do?


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