Recipe: Malibu Farm Restaurant Hummus with Homemade Tahini

FARM CHICKPEA HUMMUS

Helene: "You can buy hummus, of course; it is everywhere. But it takes just a few minutes to make your own-and it is so much better! I know some people who actually peel their garbanzo beans (aka chickpeas) for the smoothest possible texture. Well, that is simply ridiculous. Not only am I not going to peel my beans, I am going to keep the hurmnus chunky!"



FOR THE TAHINI:
3 tablespoons toasted sesame seeds
2 tablespoons olive all
1 teaspoon sesame oll
2 tablespoons water
1 teaspoon salt
FOR THE HUMMUS:
1 (16 ounce) can garbanzo beans, rinsed and drained
1 garlic clove, grated
1 lemon, juiced
FOR THE GARNISH:
Olive oll
Paprika
Green herbs

Add tahini ingredients to blender. If you have a high-speed blender, that would be preferable. I don't, so into a standard blender it goes - whirl, whirl - and call it a day; the tahini is gonna be chunky and imperfect.

Now add garbanzo beans, garlic, and lemon juice. Season to taste with salt and pepper. Blend, blend, whirl, whirl. If it's too thick, thin with water, additional olive oil, or both. If necessary, season with additional salt, pepper and lemon juice.

If you like, garnish with additional olive oil, paprika, and green herb of choice, (In the winter, I garnish with pomegranate seed.)

Makes 4 servings
Source: Malibu Farm Cookbook: Recipes from the California Coast by Helene Henderson

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