Lemon, Sesame, and Garlic Hummus
Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture.
- Yield: Makes about 3 1/2 cups
Photography: Kristen Strecker
Source: Body+Soul, April/May 2005
- 1 to 3 garlic cloves, peeled and crushed
- 2 tablespoons olive oil
- 2 tablespoons white sesame seeds, toasted
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 can (15 ounces) garbanzo beans, drained, liquid reserved
- 1 tablespoon orange peel, minced
- Salt and white pepper, to taste
- 1 1/2 tablespoons lemon peel, minced
In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.
Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.