I’ve never been a fan of tahini. I don’t know why. Sesame seeds seem so innocuous–they’re borderline cute. But when I got the results of the Cyrex Array 4 test results for Gluten Associated Cross-Reactive Foods and Sensitivity, I found out that my body treats dairy, eggs, and sesame very similarly to how it reacts to gluten. Adios, soft cheeses. See you never, creamy dips. Fine, whatever. I’ll just scoop my hand into this vat of hummus to make up for it.
Oh what’s that? Tahini is in EVERY SINGLE store-bought hummus? Shit.
OK, no prob. I’ll figure out my own version, tahini free! But I can NOT be bothered with watery hummus, pasty hummus, or anything less than perfectly smooth and delicious hummus. And let’s face it, putting roasted red peppers in there makes it better.
I make this recipe in a Vitamix, using that masher wand thingie to ensure that all bits get blended perfectly. Feel free to use a food processor if you have one, fancy pants.
NOTE: I’m not banning you from eating tahini, I’m just allergic to it. You’re probably not allergic to it. In that case, add 1/2 cup of tahini to the following ingredients, and you’ll have a sesame-full hummus.
- 2 15-ounce cans organic garbanzo beans, rinsed and drained
- 1 teaspoon minced garlic (about 2 cloves)
- ½ of a 12 ounce jar of roasted red peppers in water, plus 2 tablespoons of the water
- 1 teaspoon chili pepper
- 1 teaspoon salt
- ½ teaspoon cumin
- Juice of ½ a lemon
- 2 tablespoons olive oil
- Place all ingredients except the olive oil in Vitamix or similar blender/food processor, blend on medium high, mashing down the ingredients with the masher wand, for about 1-2 minutes. Stop blending, remove lid, and scrape down sides. Replace lid and continue blending another 1-2 minutes while drizzling oil slowly into hummus. Check that texture of hummus is desired consistency, if not, continue blending until smooth, being careful not to over blend. Serve with veggies and almond meal pita chips (recipe in upcoming EAT HAPPY cookbook).