Try this delicious Green Sesame Hummus made from 9 simple ingredients, including tahini, cumin, spinach and roasted sesame seeds.
I tend to get overly obsessed with one food for a couple of weeks before moving on to something else. This time my obsession involves hummus, a green sesame hummus to be exact.
Hummus isn’t hugely popular where I’m from but everyone I follow on social media seems to be a massive hummus-fan. I kept seeing all of these pictures and captions of people bragging or expressing their love for hummus. I didn’t understand what all the fuss was about until I tried it myself. That was two years ago. Since then my love for hummus has grown deeply.
I’ve tried many different variations of hummus so far, but I’d have to say this green sesame hummus is one of my favourites. The spinach adds a lovely colour and a bit of flavour to the hummus, while the sesame seeds add to the texture and brings a toasted flavour. Together with chickpeas, tahini, garlic, cumin and paprika, they create the perfect hummus.
I love having hummus with raw vegetable sticks, with roasted vegetables, in a sandwich or simple on its own. It’s a serious struggle not to eat most of it straight out of the food processor… Don’t judge me until you’ve tried it.
Yesterday I tried putting heaps of hummus on a sandwich bread and toasting it in a toaster. You seriously need to try that. The slightly burned bread works incredibly well with this green sesame hummus – so good!
If you try making this Green Sesame Hummus, please leave a comment below or even better, snap a quick picture of them and post it on Instagram, tagging it with #themostlyhealthy
- 1/3 cup sesame seeds (45 g), lightly roasted
- 1 can chickpeas
- 1 tbsp tahini
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 2 handfuls spinach
- 1 tbsp water, more if too dry
- salt & pepper
Optional: roast the sesame seeds on dry pan for 5-8 minutes. I prefer doing this as it helps bring out the flavour of the seeds.
Drain and rinse the chickpeas before transferring them to your food processor. Run the food processor for a few seconds until the chickpeas are slightly crumbly.
Add tahini, garlic, paprika, cumin, spinach and water to the food processor and turn it on again. Run it until everything is mixed well together and the consistency is smooth.
Tranfer to a bowl and mix with the sesame seeds.
Store in the fridge for about a week.