Creamy Sesame Hummus
Hummus, hummus and more hummus, should it be creamy sesame hummus? Should the chickpeas be peeled? Here are a few points from making my own hummus and the opinions from those who eat it so the question is: Which hummus recipe is best? I think its the one that makes you close your eyes with pitched sounds of ‘Mmmmm’ when you taste it, that’s the right one for you!
To Peel or Not to Peel, Boil, Canned or Fresh?
I’v made hummus without peeling the chickpeas, with peeling the chickpeas, with cleaning and boiling the chickpeas and besides the fact that hummus is still absolutely wonderful and the jar is always cleaned down to the bottom it proves that it’s purely a matter of personal taste and for some, as long it’s called hummus.
I would normally peel canned chickpeas first because I found that not peeling them doesn’t give them that softer smoother texture in the end result. Peeling them was never normal practice for me but each time I rinsed them I would find the peels slightly coming off and that’s how I found myself standing by the sink peeling each one of them.
It sounds tedious and it probably is but once I start peeling them I cant stop till they are all clean and that’s why in the three dimensional minestrone soup I rinsed the chickpeas and immediately grilled them so that I didn’t have to see them (or else the peeling would start) and also not to waste any more time peeling!
Grilling the chickpeas before adding them into your soup gives them a crunchy nutty texture even with the peels that hang on tight.
Why We Should Cook With Some TLC
We’ve become so complacent with what we buy that we seldom really question things and I think that’s why I never peeled chickpeas before and just used them. You think its chickpeas in a can just rinse and toss them in yet if its fresh chickpeas, I take the time to soak them overnight, rinse, re-rinse, bring to the boil, simmer, bicarb, and anything else for the fresh ones because they need attention yet so does the canned version need a bit of attention, perhaps more so. Now when I used canned chickpeas I try to give them that extra TLC as well. In this recipe they are rinsed, peeled and brought to the boil to soften even further.
One other thing that I find makes a big difference not in only this recipe but every recipe is that the ingredients are fresh. Many times I found that the garlic is not as fresh when I get home but now I check it as best and with as much luck as I can before buying that the roots (end bit) and color is bright and fresh.
This is a superb creamy sesame hummus recipe and I had no idea that I would use sesame oil and seeds until I walked into the pantry and saw that I had them both and tried it because I wanted to give it a better edgy taste. How did it go down with my family? Well it was honestly split, some loved this one while the others preferred this one. Like I said, its all about personal taste and preference.
CREAMY SESAME HUMMUS RECIPE
Extra creamy hummus!
- 2 Cans Chickpeas (drained)
- 1 Chopped Clove of Garlic
- 1/2 Cup of Tahini
- 1/4 Cup Water (fridge cold water)
- The Juice of 2 Fresh Lemons
- Pinch of Salt
- Cayenne Pepper
- Teaspoon of sesame oil
- Roasted sesame seeds
- Cayenne Pepper
- Step 1 Cover the chickpeas in water and bring to the boil
- Step 2 Meanwhile, add half of the fresh lemon juice, salt and chopped garlic into a food processor or blender and blend till a creamy white color.
- Step 3 Add the tahini and blend, keep scooping bits of ice water to add into the blender making sure that the consistency is nice and smooth
- Step 4 Drain the chickpeas which by now should be softer than they were and the peels falling off
- Step 5 Give them a cold rinse under a running tap
- Step 6 Add the chickpeas into the blender and blend while you keep stopping to scrap the sides and add more ice water or lemon juice.
- Step 7 Taste, scrape and add as you go until you get a perfect creamy hummus.
- Step 8 Pour into a bowl, add some lemon juice around to decorate and drizzle of olive oil (optional) and some toasted sesame seeds
To find a different type of hummus that holds more of a chickpea taste rather than more of the creamy sesame and tahini taste see this previous post here on irresistible hummus.