Thursday, March 29, 2012

Quadruple Sesame Hummus and Hope


Food blogging, graduate student style. 
My pipeline of cool and exciting stuff to post is all dried up. 
No time, to make anything super - This! Is! Sparta! - fabulous. 
Ten more weeks of school, post Guatemala/So Cal adventure sickness and the discretionary funds are drying up until I can find a job.
Moving out of single-woman roommate-hood and in with my fiance in two months, so trying to use up whatever has been lounging in the larder these last 18 months.
Brain, half-dead, and creativity sucked dry from boring Harvard Business Review cases and words like "synergies" and "balanced scorecard" ringing incessantly through eardrums. 

I've basically been eating the same boring things everyday - dark leafy greens, pasta, olive oil, nuts and the occasional hit-or-miss Oregon-ripe avocado.

And hummus

(again).


Because I feel like I am actually making something myself, which I love, and it only takes a matter of minutes, which I love, also. Please do not confuse that last sentence for mommy blogger speak.  


This quadruple hummus gives me hope. A good feeling of street cred, that I actually had four types of sesames on hand. That I will be more creative and daring in the future. That I will again make fabulous things, with keen ingredients like black sesame seeds. But no matter what, I will continue to make this version of extra dashing hummus. 


Quadruple Sesame Hummus


1 can of garbanzo beans (or 16 oz of the home cooked kind, like I had frozen)
1 clove of garlic, minced
1 1/2 tablespoons tahini
1 tablespoon sesame oil
1 tablespoon or more extra virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame seeds
1 teaspoon black sesame seeds
1 teaspoon salt

In a food processor, blend garlic, sesame oil, olive oil, rice wine vinegar, salt and tahini until smooth. Add garbanzo beans and blend until smooth, you might need to add a little hot water and extra olive oil to get the desired consistency. Add sesame seeds and blend until seeds are incorporated. Serve with and extra drizzle of sesame oil and sprinkle with black and toasted sesame seeds. 

7 comments:

Magda | My Little Expat Kitchen said...

Hello, my hummus Queen. Love this quadruple sesame one. You may be tired but not uninspired!

Trevor Sis Boom said...

I'm sorry that we missed you on your visit. I had read that you were ill so I thought you passed us by? Cooking in the kitchen is good therapy and this hummus looks like good medicine.

Peter M said...

Anna, full-on sesame going on here...great looking hummus!

Mary said...

This really looks great. Your recipe puts mine to shame. I hope you have a great day. Blessings...Mary

Banana Wonder said...

Magda - now that you used the Q word, why thanks.

Trevor - I am sorry to have missed you! I basically saw no one, just rested. Turned out I had a lung infection.

Peter - Always and foreva!

Mary - Aw wow, that means a lot.

Helen said...

Yum! Yum! Yum! All your hummus recipes look delicious! Can't keep up with them. So many I want to make.

Anonymous said...

Since you love your hummus, and you yelped a blue bell review, I would suggest Arpeggio's in spring house, the most amazing hummus/grape leaves/ baba around!! And freshly baked pita to boot!