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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the beans: Rinse beans and pick over. | 2. place in a large pot, cover by at-least 2" with water (if you have hard water toss in a pinch of baking soda) Bring to a boil for 2 minutes, turn off stove and let them sit until cooled to room temperature. | 3. About 2 hours. | 4. Drain beans and rinse. | 5. Rinse out pot and return beans, again, cover with water, add garlic and bay leaf, bring to a boil, reduce to simmer Cook until tender, 45 minutes to 1 hour. | 6. Drain and cool. | 7. For the Tahini: Place sesame seeds and sesame oil in the food processor, grind until it's formed a paste. | 8. If it seems dry add some of the olive oil. | 9. For the Hummus: Add garlic to the hummus and pulse until finely chopped. | 10. Add beans and turn on processor, drizzle olive oil into processor, allow to run until desired consistency is reached. | 11. Add salt and pepper to taste and pulse until mixed. | 12. Optional: You can replace some of the olive oil with a bit of reduced fat sour cream to attain the desired creaminess without as much fat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	8	ounces	dried	857.2887	142.768	46.4251	13.6985
garlic clove	3		smashed	-	-	-	-
bay leaf	2			-	-	-	-
sesame seed	5	ounces	roasted	807.975	37.1243	25.2457	68.04
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
extra virgin olive oil	1/2	cup		-	-	-	-
garlic clove	3			-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.