1cupdry garbanzo beanssoaked overnight (makes about 2 cups cooked)
2cupsorganic vegetable broth
1cupfiltered water
1-inchsquarekombu(Found in any health food store. Get a package and keep it in your pantry for easy access!)
7clovesgarlicpeeled, sliced
5tablespoonssesame seeds
2teaspoonssea saltor more to taste
juice of one lemonthis is about 2-3 tablespoons
1/2cupextra virgin olive oilor more!
Instructions
Bring veggie broth and water to a boil and add garbanzo beans (after they have been soaked overnight). Turn burner down to simmer and add kombu. Simmer for 1-1.5 hours until beans are soft. Remove from heat, strain (reserve at least a cup of broth). NOTE: You can use canned beans if you don't have time to soak but you're missing out on some awesome nutrients with canned goods (not to mention the BPA lining in most canned foods is less than ideal) so try to use fresh beans when possible.
Let the beans cool (I run them under cool water when I'm in a hurry)
Get out a skillet. Place sesame seeds in pan and dry roast them over medium heat for a few minutes until they start popping (don't leave them alone or they might burn!). Place sesame seeds in a grinder and blend. Set the seeds aside. I use my husband's coffee grinder (don't tell him!). I simply wipe out grinder with dry paper towel, blend seeds and wipe clean again. Easy.
Now return to your pan on the stove. Put 2 tablespoons of olive oil in pan and saute the slices of garlic until soft and cooked slightly. Turn off burner and set aside.
Putting it all together:
In a food processor or blender combine: beans, ground sesame seeds, lemon juice, oil and garlic (from your pan on stove). While the motor is running pour a little more olive oil and broth/water to bean mixture if it's too thick. Add salt to taste. I add a dash of paprika to my hummus too.
Recipe Notes
Optional variation: Sneak some flax oil into this recipe for some omega-3 fats!