One of the great culinary quests in life is finding the ultimate hummus recipe, and this could very much be it. 

Makes
3 cups

Preparation

10min

Cooking

5min

Skill level

Easy
By
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Ingredients

  • 1 cup sesame seeds
  • 2 ½ tbsp olive oil
  • ¼ tsp salt
  • 400 g canned chickpeas, drained and rinsed (reserve a few for garnish)
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • ½ tsp salt

 

To serve

  • Olive oil
  • Flat-leaf parsley, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. To make the tahini, toast sesame seeds in a dry skillet until golden brown in colour. Remove from heat and let cool. Add sesame seeds to a food processor and blend. Pour in olive oil and add salt. Puree.
  2. In a bowl, add chickpeas. Mash with a potato masher. Add garlic, lemon juice, salt, and stir to combine. Pour in tahini and mix well.
  3. Top with a few whole chickpeas, a drizzle of olive oil, and chopped parsley.