We have a bit of a glut of chickpeas at the moment as I cooked a big batch of dried ones earlier in the week. My intention was to freeze them in batches for further use but there are so many I have kept half to experiment with.
Today, I had planned to make hummus but thought I might try and vary it a bit. The end result really wasn’t all that different from hummus, the only difference being that I substituted sesame seeds for tahini to give it a crunchier texture. It was nice for a change.
This was thrown together in a haphazard fashion so the measurements are approximate.
50g sesame seeds
Juice half lemon
2 cloves garlic, finely chopped
Extra Virgin Olive Oil
The method is very simple! Reserve a small amount of the chickpeas and sesame seeds to put on the crackers after. Chuck the rest save the oil in a blender and add the oil slowly until you are happy with the consistency. Season to taste.
Serve on crackers with chickpeas and some sesame seeds sprinkled on top.
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