3/4 dried chickpeas (or 1 can of chickpeas drained)
1/2 squeezed lemon
2 tbsp tahini
1/2 cup sunflower seeds (or any other type of seeds)
salt and pepper
pinch of powdered paprika
1 tsp sesame oil
1 tbsp sesame seeds
1 clove of garlic (optional)
Soak the chickpeas over night. Cook them in a big pot of water for about 1-2 hours until they are tender. For a creamier texture and a richer flavor remove the skins from the chickpeas. I skip this step sometimes, when in a rush.
Next roast all your seeds in a small pan over low heat. Don’t leave out this step. The roasted seeds give the hummus an amazing taste you won’t achieve otherwise. Once the roasted seeds are slightly brown, take off the heat and put to the side.
Now add all the ingredients in a food processor and blend for a couple minutes to achieve a heavenly creamy and delicious hummus paste. Enjoy with raw/cooked veggies or salty seed crackers.
Store in fridge for up to 3 days.