Tue, Sep 13, 2011
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When I recently started prepping to make hummus I realized that we didn’t have tahini (a sesame seed paste, similar in texture to peanut butter). Because I use a really small amount in my hummus as it is and I didn’t feel like going to the store, I decided to try making hummus without tahini this time. To round out the flavor and texture, I blended in some feta and then topped the hummus with olive oil, feta crumbles and a dash of paprika and cayenne pepper. We really didn’t miss the tahini and I’m sure I will be making the tahini-less hummus again because it is one less specialty ingredient to stock up on.
- 3 15-ounce cans garbanzo beans, drained and rinsed
- 1 Tbsp lemon juice, to taste
- 1½ tsp salt, to taste
- 1 – 1½ cups water
- ½ cup feta cheese crumbles, separated
- 4-6 roasted garlic cloves, minced
- Olive oil, optional
- Cayenne pepper or paprika, optional
- Pour the drained and rinsed garbanzo beans into a sauce pan and cover them with water.
- Heat them over medium heat and let them simmer for 15-20 minutes until the beans are tender.
- While the beans are simmering, place the peeled garlic cloves in a baking dish and drizzle them with olive oil.
- Bake them at 400 degrees for 5-10 minutes until they are soft.
- Drain the beans and reserve the water used in simmering the beans.
- Blend the beans with ¼ cup feta and the rest of the ingredients in a blender or a food processor, until a smooth hummus forms.
- Add some of the reserved water to reach the consistency that you like and season the hummus to taste.
- If desired, drizzle a little bit of olive oil on top of the hummus and sprinkle it with cayenne pepper or paprika and the remaining feta cheese crumbles before serving it.