Toasted Sesame Hummus -- no tahini on-hand

Last weekend we had some friends over for boardgames, and I had the sudden craving for hummus -- the creamy, smooth, nutritious spread that is perfect on a piece of pita bread that you share with someone. But our pantry was not stocked with tahini. I mean, really, who can use a jar of tahini fast enough, ever? If you read my beer-nut butter recipe, then you probably won't be shocked that I am even too lazy to buy tahini, and this is what I settled with.

I have seen some really tasty food as the product of desperation. This hummus once again strengthened the case. 

The success of this recipe lies in the freshly toasted sesame seeds -- it  was so fragrant, that our entire loft smelled like heaven during the process.

Everything else was a breath. Like the beer-nut butter, it is another "dump and process" recipe that requires no skill or time.

Toasted Sesame Hummus

(adapted from this)

makes about 2.5 cups

• 2 cups cooked/canned chickpeas
• 1/2 cup chickpea "juice" (from cooking or the can)
• 1/2 cup sesame seeds
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• dash of your favorite spice (cumin, paprika, etc - optional)
• garnish: celery/cilantro/parsley leaves (optional)

1. Toast the sesame seeds in a skillet over medium-low heat, until fragrant, for about 5 minutes.
2. Put everything (except the garnish) in a food processor (liquid on the bottom, solid on top) and process until smooth. 
3. Garnish and enjoy!

Cost:
Budgeting $1.99 for a can of chickpeas or $4.99 for a pound of dried organic ones (price from co-op), this recipe costs $2-3.5 for the entire thing. Considering the volume produced here doubles most commercial product, you basically cut the cost by at least half (more if the chickpeas at your store is cheaper).