“Dip” describes me as much as my posting today.
It’s one of those days where everything I’ve started has gone kaplooie, from breaking a jar of jam on the kitchen floor (sending shards of glass and gooey blackberry ricocheting to every corner of the kitchen; only an HOUR to clean up) to singeing my ear with my hair straightening wand (why didn’t I stick with the ponytail?), to hiding my keys from myself (finally found in the hamper).
Needless to say, I’m behind schedule. And since there’s still a spinning class to teach this afternoon, a sweet baby to bathe and feed, and a concert to attend tonight, I’ll have to speed through this entry.
Since this recipe takes a mere 5 minutes to prepare, it’s not a problem!
The recipe is hummus. I know, really? A hummus recipe? But hear me out, this is one you will want to bookmark, I promise. The reason is that it is super-easy, frugal and much lower in fat and calories than regular hummus.
Tahini, roasted sesame seed paste/butter, is a key component of hummus, adding a distinctive nutty flavor and creaminess. It’s also expensive (about $11 for a jar of the organic kind that I like). It can also be a pain to measure (it gets rock hard in the refrigerator). So I’ve left it out and added a smidge of toasted sesame oil in it’s place. Total cost, about 10 cents. (Note: you can find toasted sesame oil in the Asian food section of the supermarket).
Taking out the tahini also slashes the total amount of calories in the hummus by about 300-500 calories. In other words, you can pile it on extra-thick!
To make up for the creaminess lost by not using tahini, save the liquid from the chickpeas and add some to the hummus. This is perfectly legitimate in hummus-making according to several Middle Easter chef sources, as well my friend Jeff. Jeff makes the most delicious hummus and swears that the trick (learned from his Lebanese grandmother) is adding some of the chickpea cooking liquid.
The level and types of seasonings for this hummus are not set in stone—play them up or down and vary them according to your taste. If you do not have sesame oil, it’s ok: simply use more olive oil in its place.
- 1 15-ounce can chickpeas , drained (save the canning liquid!)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, mashed (or, in pinch, 1 teaspoon garlic powder)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dark (toasted) sesame oil
- 1 teaspoon ground cumin
- fine sea salt and ground black pepper to taste
- Optional: sumac or paprika
- In a food processor, process the chickpeas (not the liquid!), lemon juice, olive oil, sesame oil, and cumin until well blended (stop and scrape down bowl as needed).
- With motor running, slowly drizzle in canning liquid, a little at a time, until very smooth and creamy (stop and scrape down bowl once or twice). Season to taste with salt and pepper.
- Transfer to a small serving bowl and sprinkle with sumac or paprika, if desired.