Olive Hummus

I apologize in advance for the lack of amounts in this recipe-I just wung it! I was bored,snacky and ended up with a gem.

• Toast 1 cup of sesame seeds in a dry pan. I did JUST until I saw they started to release oil. DON"T BROWN THEM! And keep a close eye-they can go too far in a second-I know this from experience.


• Put in to processor with about 1/4 cup olive oil. Process and scrape down the bowl until it starts to form a paste. Add another 1/4 cup or so of oil and repeat the processing and scraping until nice and smooth.


• Add one can of drained chickpeas. Process,adding touches of oil until you get the texture you want. Thick is nice for spreading in wraps and celery and it uses less oil-that's the route I took :)


• Add lemon juice and salt to taste. I used about 4 Tbs juice and 10-15 grinds of salt.


• Chop up some green olives and stir in. I think sun-dried tomatoes would be KILLER in this.


• ENJOY!

I think what makes this special is the high tahini to chickpea ratio-the hummus we get at our little Lebanese bakery has that same flavor. Not to mention it is less messy because you make it all on one bowl! I do realize that sesame seeds are expensive-we are lucky enough to get them really cheap through a friend's bakery. If it is cheaper for you to buy tahini then use that instead. Also-remember that if you are adding olives that you won't need to add as much salt to the mixture.