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1/4 Cup Tahini
2 tablespoons olive oil
2 Tablespoons lemon juice
1 cup of dried chickpeas (prepared as here)
1 teaspoon flake salt
White/Pink Pepper
1 Medium bulb roasted garlic
2 Tablespoons chopped sun-dried tomato
1/4 - 1/2 teaspoon Sweet paprika

Ground Sumac ~OR~ Sweet Paprika & Olive oil (for topping)


2C roasted sesame seeds
1 C Vegetable oil
1/4 C Olive oil
1/4 C Roasted sesame oil
pinch salt

SPECIAL TOOLS: Food Processor
                               Large Cook Pot

Yield: about 2.5 Cups

First prepare chickpeas.  Rinse chickpeas and place them in a large stew pot.  Add just enough water to cover and let them soak overnight (at leas 8 hrs.) 

Next prepare Tahini.  Place sesame seeds and salt in the bowl of a food processor with sesame oil and pulse a few times.  Turn the food processor on and drizzle in olive and vegetable oils.  Blend until you have a smooth paste.

To roast garlic, first preheat your oven to 350f.  Slice the top from a garlic bulb, just enough to expose most of the cloves.  Place bulb in an oven safe dish, drizzle with olive oil.  Let sit 15 minutes then cover with foil and roast 1 hour. 

While garlic roasts, cook chickpeas.  Rinse your chickpeas then add water to cover and bring to a simmer.  Simmer 1 hour, skimming foam from the surface as you go.  Rinse once more in cold water then remove skins.

Prepare hummus.  In a food processor pulse lemon juice, salt, pepper, tahini, garlic, and sun dried tomato until completely combined.  Add chickpeas and blend until smooth, adding water as needed to achieve the desired consistency. 

Serve topped with sumac or sweet paprika and drizzled with a small amount of olive oil.