Bean And Sesame Seed Spread Easy Hummus Food

BASIC HUMMUS

Steps:

• In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
• Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

SUPER EASY HUMMUS

Steps:

• Blend garbanzo beans, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor; stream reserved bean liquid into the mixture as it blends until desired consistency is achieved.

HUMMUS III

Steps:

• Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
• Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

BEAN AND SESAME SEED SPREAD (EASY HUMMUS)

Steps:

• Place reserved bean liquid, the sesame seed and garlic in food processor. Cover and blend on high speed until mixed.
• Add the beans, lemon juice and salt. Cover and process on high speed, stopping occasionally to scrape sides, if necessary, until smooth.
• Serve as a spread with wedges of pita bread, crackers or raw vegetables.

HUMMUS WITH PUREED SESAME SEEDS (NO PRE-MADE TAHINI HERE!)

Steps:

• Drain chick pea liquid directly into a blender or food processor.
• Set chick peas aside.
• Add the sesame seeds and garlic to the blender, cover, and puree until smooth (3-4 min.).
• Add chick peas, lemon juice, salt, and oil (if using) to blender.
• Cover and mix until well blended, stopping and scraping down sides of bowl occasionally.
• Pour into a serving dish and garnish with chopped parsley (if using).
• Serve with pita chips or wedges.

HUMMUS SPREAD

Steps:

• For the beans: Rinse beans and pick over.
• place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• About 2 hours.
• Drain beans and rinse.
• Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour.
• Drain and cool.
• For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• If it seems dry add some of the olive oil.
• For the Hummus: Add garlic to the hummus and pulse until finely chopped.
• Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• Add salt and pepper to taste and pulse until mixed.
• Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.