Homemade Sesame Hummus
Homemade hummus with chickpeas and a homemade Madagascar sesame tahini, garlic, lemon and olive oil. For a bowl of about 500 g.
- Prep 15 min
- Cooking 10 min
- Total 25 min
- Difficulty Easy
Hummus is a purée of chickpeas and tahini. This version first makes its own tahini with sesame seeds that our family grows in Vangaindrano, in south-eastern Madagascar.
Chickpeas, tahini, garlic and lemon are blended together, then olive oil and iced water adjust the texture to a smooth paste, finished with a drizzle of oil and toasted sesame seeds.
Preparation
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Drain and rinse the chickpeas. Put them in a saucepan with the baking soda and enough water to cover, then let simmer for 10 minutes: the skins loosen and the final texture is smoother.
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Drain the chickpeas while still hot and remove the skins floating on the surface.
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Put the chickpeas, homemade Vanille Désiré sesame tahini, garlic, lemon juice and cumin in a food processor. Blend until you get a thick paste.
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Add the olive oil, then the ice-cold water a spoonful at a time, blending between each addition, until you reach the desired texture.
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Season with salt to taste, pour into a shallow bowl, smooth with the back of a spoon and sprinkle with toasted Vanille Désiré sesame seeds. Drizzle with a little olive oil before serving.
The little extra that changes everything
Briefly cooking the chickpeas with a little baking soda before blending softens their skins and gives a smoother hummus. Sesame is among the allergens subject to mandatory labelling, as stated on our sesame seed product page ("Contains sesame (allergen)"): a reminder worth passing on if this hummus is served to guests. To make the tahini, see our recipe for homemade toasted sesame tahini, and to learn more about this seed, our Madagascar sesame guide. Our products for this recipe: Madagascar sesame seeds
