Learn how to make blender hummus without tahini – 02/03/2024 – Food

Hummus, an Arabic cream made from chickpeas, is a multifunctional dish to have in the fridge. It can be used both for starters with warm bread and olive oil and for salad dressing, when dissolved in water and mixed with other seasonings.

One ingredient always stops home cooks from making the dish: tahini. Costing up to R$30 for every 350g, sesame paste is part of the recipe, but it is not so easy to find in the markets.

Sesame seeds —cheaper— are alternatives for making your own paste in the blender.

The recipe works for those who want a nutritious dish with a refreshing flavor, but don’t have a food processor.

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Ingredients

• 500g chickpeas (raw)
• 3 lemons
• 2 garlic cloves
• 200g sesame seeds
• Salt to taste
• Olive oil and paprika to finish

Way of doing

• Leave the grains to soak for 24 hours and change the water at least twice. This speeds up cooking in the pan and prevents the release of gases in the intestine. Once this step is complete, pressure cook the legumes for 10 minutes.
• Once cooked, pour them into a colander and let them cool.
• Then place the sesame seeds in a blender. Beat them with half a glass of water — it can also be part of the water used in the chickpea sauce — until it forms a paste.
• Now it’s time to add the two cloves of garlic. Blend and then add the cooked chickpeas (you don’t need to add everything), the lemon juice and salt. Check the consistency of the cream so that it is not too thick or too watery, which can be done by controlling the amount of water.
• Store the mixture in a glass jar and leave it in the refrigerator.
• Serve with olive oil and paprika.

To make salad dressing

• Place two spoons of the finished hummus in a bowl. Dissolve with a little water and add olive oil, black pepper, salt and mustard. Pour over the salad. The sauce also allows variations with vinegar, honey and more pepper.