I’m not sure how it happened. I blame my kids. They started bringing hummus home. I tried to ignore it as I was sure I wouldn’t like anything that was made with garbanzo beans – the ugliest beans on the planet.
Several years later, I visited my friend on her birthday and her husband had the party catered with shawarma and hummus and a whole lot of wonderful. That. That was the day I finally tried and fell in love with hummus and shawarma and hummus.
It’s not expensive and it’s not difficult to make. You can serve it with veggies, crackers, chips, and even, well, shawarma. I just love saying shawarma.
The other thing that’s cool about the shawarma, I mean, hummus, is that you can add yummy stuff to the garbanzos when you put them in the food processor… red peppers or cilantro or sauteed mushrooms or olives or jalapenos.
Get your shawarma ready. Here we go…
- 4 cloves garlic
- 1 cup sesame seeds
- 1/2 cup extra virgin olive oil
- 20 ounces drained garbanzo beans
- 1/8 cup fresh lemon juice
- 1/2 cup water
- 2 teaspoons ground cumin
- About 1 teaspoons salt, to taste
- Pepper or white pepper to taste, if desired
Preheat oven to 350°F. Place garlic cloves with skins on in a small baking dish and roast for 20 minutes. Peel skins off garlic and set aside.
Place sesame seeds in a sauté pan and warm over medium heat. They will begin to emit a pleasant aroma & perhaps tan a bit. After they do this, place them in a large food processor, let them cool, then grind them up. Add the 4 tablespoons of the olive oil and continue blending. Add garlic, garbanzos, lemon juice, water, and seasonings. Blend until delightfully smooth.
For a pretty pop of color and added flavor, you can chop up some fresh herbs, minced jalapeno peppers, bell peppers, or tomatoes. Perfect served with your favorite chips, veggies, or bread.