To save a shopping trip when she was out of sesame seed-based tahini, Sandy Bowens simply toasted sesame seed to use in her quick, garlic-bold version of hummus. Serve hummus as a dip for crisp raw vegetables such as cucumber slices, bell pepper strips, and baby carrots. Or spread it in in the cavity of split pocket bread and fill the bread with sliced zucchini, tomato, and sprouts.
2 tablespoons sesame seed
2 to 4 cloves garlic
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons plain nonfat yogurt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 can (15 1/2 oz.) garbanzos, rinsed and drained
How to Make It
In a 6- to 8-inch frying pan over medium heat, stir sesame seed until golden, about 5 minutes.
In a blender or food processor, combine sesame seed, garlic, lemon juice, oil, yogurt, cumin, cayenne, and garbanzos; whirl until smooth, scraping container sides often. Add salt to taste. Scoop into a bowl.