Hummus Spread

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 8 ounces dried garbanzo beans (chickpeas)
• 3 garlic cloves, smashed
• 2 bay leaves
• 5 ounces roasted sesame seeds
• 1 tablespoon sesame oil
• 1/2 cup extra virgin olive oil
• 3 garlic cloves
• salt and pepper

Recipe

• 1 for the beans: rinse beans and pick over.
• 2 place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature.
• 3 about 2 hours.
• 4 drain beans and rinse.
• 5 rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer cook until tender, 45 minutes to 1 hour.
• 6 drain and cool.
• 7 for the tahini: place sesame seeds and sesame oil in the food processor, grind until it's formed a paste.
• 8 if it seems dry add some of the olive oil.
• 9 for the hummus: add garlic to the hummus and pulse until finely chopped.
• 10 add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached.
• 11 add salt and pepper to taste and pulse until mixed.
• 12 optional: you can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat.