Almost Hummus

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Not the way i've been taught to make it, but it's wonderfully flavorful. i use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. if you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! otherwise a very odd texture develops in this dip that may not be pleasant to all. reduce amount of salt, and it's very mellow. can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day.

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Steps

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Rinse and drain garbanzo beans , then place in food processor or blender.

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Add water and grind until not quite smooth.

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Over medium flame , heat olive oil for approximately 3 minutes or until highly liquid.

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Add onion , saute for 5 minutes , or until almost transparent.

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Lower flame to low.

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Add garlic , saute for 2 minutes.

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Remove from heat.

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Add nutmeg , sesame seed oil , fennel , black pepper , salt , and cumin to garbanzo beans in food processor / blender.

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Use a medium speed in short pulses until well mixed.

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Add onion and garlic mixture to garbanzo bean mixture in food processor / blender.

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Using a low speed , grind until larger onion pieces are chopped.

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Serve immediately , or refrigerate.

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Use within 3 days.

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Ingredients

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no-salt-added garbanzo beans, onion, garlic cloves, ground nutmeg, virgin olive oil, tap water, lemon juice, sesame seed oil, fennel, black pepper, kosher salt, ground cumin