Hummus

by Susie Baker // No Comments

• 1 cup garbanzo beans
• 1/3 cup jalapeno pepper slices, juice reserved
• 3 tbsp. sesame seeds
• 1 1/2 tbsp. olive oil
• 1 1/2 tsp. minced garlic
• 4 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 tsp. minced garlic
• 4 tbsp lemon juice
• 1/4 cup fresh cilantro

1. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes.
2. Transfer toasted seeds to plate and cool completely. (Careful here, sesame seeds can burn quickly).
3. Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add the oil and process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times. Check the tahini’s consistency. It should be smooth, not gritty and should be pourable.
4. Add the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, cayenne pepper, crushed red pepper. Blend until smooth.