Recipes: Hummus

Hummus
Prep Time: 20 min
(including tahini)
Cook Time: 20 min
(including tahini)

Ingredients
Hummus
1 16 oz. can chickpeas (garbanzo beans)
1 tablespoon olive oil
1/4 cup lemon juice
2 cloves garlic
2 teaspoons sea salt or kosher salt
1/2 tablespoon sunflower seeds (optional)
1/2 cup tahini (sesame seed paste)

Tahini
1/2 cup sesame seeds
1 tablespoon olive oil


Grind sunflower seeds in a Weston Multi Seed Grinder. Simmer all ingredients for the hummus in a medium saucepan until chickpeas are mushy. Puree in a Weston Food Mill, Roma by Weston La Petite Saucemaker, or Roma by Weston Tomato Strainer and Sauce Maker.

To make tahini from scratch, toast the sesame seeds 5-10 minutes at 350 degrees. Grind sesame seeds and olive oil in Weston Multi Seed Grinder until paste forms.

Eggplant Hummus

To make eggplant hummus, pierce one eggplant with several holes and roast in a baking dish with half a cup of salt water at 375 degrees. Cut into thin slices and follow the steps above to make hummus, including the eggplant in the ingredients.

Roasted Red Pepper Hummus

Roast a red pepper on a grill for best taste. Chop into smaller pieces, then follow the steps above to make hummus, including the roasted red pepper in the ingredients.

Pesto Hummus

Chop 1/4 cup fresh basil. Follow the steps above to make hummus, including the basil in the ingredients.

Avacado Hummus

Cut one avacado and follow the steps above to make hummus, including the avacado in the ingredients. For tips on cutting an avacado, visit the techniques section of The Cooking With Weston Recipe Book.