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Healthy Hummus

 

1 cup dried chickpeas (about 2.5 cups hydrated)

1 onion, diced 

3 tablespoons olive oil

1 tablespoon toasted sesame seed oil

½ cup liquid from chickpeas

4 tablespoons tahini (sesame seed paste)

5-7 tablespoons lemon juice

2 tablespoons crushed garlic

½ teaspoon salt

Cayenne to taste (1/2 teaspoon)

1. Soak the chickpeas over night than boil them for thirty minutes to an hour until they are soft enough to smash with a spoon.  Drain the chickpeas saving about a half cup of the water they were boiled in.
   
2. Saute the onion and garlic in the olive oil, until the onion is transparent.
   
3. Put the sauteed onion and garlic plus all the other ingredients in a food processor or blender and process until smooth.  Add some of the reserved chickpea water to get things moving if you need to.  In Panama we used a hand-crank, clamp-on the counter type grinder and it worked just fine.