Step 1 – Clean, sort, and cook 1 pound of chick peas (also known as garbanzo beans). I slow cooked mine in a crock pot by placing 8 cups hot tap water in crock pot, with beans, and cook on high for 4 to 5 hours. For stove top method, please follow directions on package.
Srep 2 – Toast 1/2 cup sesame seeds on an ungreased cookie sheet, or baking pan, for about 8 to 10 minutes, in a 350 degree oven. Remove from oven to cool. Put aside.
Step 3 – When beans are ready, they will look like this. It is now time to carefully remove some of the liquid. Instead of picking up a hot crock pot to strain it, using a ladle and a small pot, or measuring cup, or anything else you have that’s heat resistant, carefully start taking out the liquid and discard it. Almost all the liquid will be gone, and it’s okay to leave some at the bottom of the crock pot.
Step 3 – Your beans should look like this, after the water has been removed. I find it’s easier to blend the chick peas when they are hot like this.
Step 4 – It’s now time to add those toasted sesame seeds. Instead of adding tahini (sesame paste, which is toasted sesame with oil), we will add the toasted sesame and oil to the chick peas, and just do that one blend, all at the same time, instead of mixing at separate times.
Step 5 – Continuing to work in our crock pot, we have come to the seasoning part of our recipe. To the beans and sesame, add the following: 1/2 cup olive oil (use vegetable or canola oil, if fasting), 1/2 cup canola oil, 2 tsp garlic powder, 1/2 tsp cumin powder, 1 to 1 1/2 tsp salt, fresh cracked pepper, 1/2 tsp dried oregano, 1/4 to 1/2 tsp cayenne pepper (optional, or you can use paprika), 1/3 cup lemon juice (I juiced 1 1/2 large lemons), handful of curly, or flat leaf, parsley (snipped), and 1/2 cup bottled water (optional, to thin out beans). Using an immersion blender, do your best to puree everything. Home made hummus consistency is very different from store bought hummus, but it is delicious. 🙂
Step 6 – Your hummus texture should look like this, depending on how long you blended it. 🙂 Transfer to a serving bowl for easy storage, or you can leave in crock pot. I chose this plastic pie plate, and my recipe made about 7.5 cups of beans. You can garnish with a piece of lemon, parsley, a little bit of oregano, a tiny bit of cayenne, or paprika, or any ingredients that you put in the hummus. Thank you to my family and friends for helping me chose the picture for this blog. Happy cooking, everyone! ♡