1 small can of organic garbanzo beans
3 tbsp. tahini
3 tbsp. extra virgin olive oil
1/4 cup water
1/2 Jalapeño for heat
1/4 cup freshly chopped cilantro
1/2 tsp. cayenne pepper
1/2 tsp. turmeric powder
1/2 tsp Sesame seeds for garnish
2 fresh garlic cloves crushed
Juice of one medium lemon
Salt to taste
Place all ingredients in a food processor except for 1 tbsp olive oil, which is to be used later. Only add 2 tbsp in the food processor with other ingredients.
Blend on high setting until you start to notice a creamy consistency. Add more water if needed then blend again.
Empty the hummus into a serving bowl and top the hummus with the leftover olive oil and a pinch of cayenne pepper.
Toast the sesame seeds on high heat until light brown and smells nutty, then garnish the seeds on the freshly made hummus before serving.
I love this recipe so much as it goes very well with roasted veggies, chips, crackers and raw veggies like peppers, carrots and celery. Hummus has a great protein content and flavor profile, depending on the kind of herbs you add to it. The base to make the hummus creamy and nutty is tahini. Tahini is basically a paste made out of sesame seeds.