INGREDIENTS (makes 1 cup)
- 1 cup of fresh green garbanzo beans, shelled
- 1 tsp. sesame oil
- 1 small garlic clove or half of a large one, roughly chopped
- 1/8 tsp. ground cumin
- 1/8 tsp. ground coriander
- Coarse salt and fresh black pepper
- 1/4 cup (about a palm full) of fresh parsley
- Juice of half a lemon
- Good olive oil
- Paprika, for presentation (optional)
Place the shelled garbanzo beans in a steamer basket over simmering water and steam for 15 to 20 minutes until tender but not mushy. Drain and cool in an ice-bath or put in fridge to cool off.
In a small pan or sauce pan (the smaller the better) add the sesame oil and the crushed garlic and gently cook over low heat just until garlic begins to lightly brown. Add the cumin and coriander and toast for 30 seconds more and remove from heat. In a food processor add the cooled-off garbanzo beans, the sesame-garlic oil, parsley, juice of the half lemon, 1 tablespoon of olive oil and salt and pepper to taste. Process until smooth. Taste and add more salt, if needed, or more olive oil depending on how creamy you like your hummus (I added one more tablespoon to mine) and blend again. Place the hummus in your serving bowl; sprinkle some paprika over it and serve with warm pita bread.