Bladed coffee grinders are the bane of coffee snobs everywhere. (If you want to make coffee try a burr grinder. The difference is stark.) That doesn't mean the bladed grinder is nothing but a bean murdering candidate for the junk drawer. Far from it! It makes a wonderful dry spice and mushroom grinder.
It can also turn dried chickpeas (aka garbanzo beans) to a fine powder in seconds. That's the key to this recipe. Other hummus recipes require you to cook or soak your chickpeas or get them from a can. This recipe uses the grinder to powder the beans so they can hydrate nearly instantly.
Step 1: Gather Ingredients and Implements
2 tbs sesame seeds
7 tbs dry chickpeas
2 tbs olive oil
1/8th teaspoon kosher salt
1/4 tsp finely minced garlic
1 tsp lemon juice
about 1/4 cup water
small frying pan
bladed coffee grinder
spoon or fork for mixing
small mixing bowl
knife to mince garlic
Step 2: Make the Sesame Seeds Into Tahini
Put the sesame seeds into the small skillet. Heat over medium high to high heat for 2-3 minutes until the seeds just start to change color and give off a toasty smell.
Remove from heat and put in a plate or a bowl to cool for a minute or two. The small amount of seeds will cool quickly.
Put the seeds into the grinder and pulse for 1-2 seconds several times until they are finely powdered. Pour into a small mixing bowl and add 1 tbs of olive oil. Mix well to combine.
This tahini will be a bit thick compared to how you would make it for other recipes or if you buy it. It should make a thick paste.
Step 3: Prepare the Chickpeas
Add 1 tbs olive oil to the powder. Add 4 tbs water and stir well to get a thick uniform paste. Let the paste sit to soak up the water while you chop the garlic.
Step 4: Finely Mince the Garlic
Once you have minced the garlic into almost a paste, add it to the chickpeas.
Step 5: Combine Ingredients Well
Add water carefully to reach the desired consistency.
Step 6: Garnish and Serve
The consistency of this hummus is coarse compared to what you get in the store. It also has a punchy chickpea flavor.
It will thicken if you don't eat it immediately, but I never seem to have that problem. Keep adding water in small amounts if you desire a smoother texture. Be careful, once you add too much water there is no going back.