onfig', 'AW-881663579'); Hummus With Harissa Oil - Seed + Mill

Hummus With Harissa Oil

Hummus With Harissa Oil

Try this amazing recipe from Gail Simmons. Here, she explains her inspiration for making hummus from scratch at home:

"I have been eating hummus of all kinds my whole life. I really believe that nothing compares to the deep flavor and silky texture you can get when you make it yourself. Packed with calcium and protein hummus is also a healthy snack. I am proudly, totally addicted! And using Seed + Mill's outstanding tahini in the base always makes it especially delicious. As a soon-to-be mama of two, I was thrilled to learn that tahini (and sesame seeds in general) is a great ingredient to help boost lactation when breastfeeding. So for all you new or soon-to-be moms out there, incorporate tahini into your diet!"

Photo: Johnny Miller Photography. Recipe excerpted from BRINGING IT HOME Favorite recipes from A Life of Adventurous Eating by Gail Simmons. Copyright © 2017 by Gail Simmons. Reprinted with permission from Grand Central Life. All rights reserved.

1/2 tsp fennel seeds
One 15.5 oz can chickpeas, rinsed and drained
3 tbsp well-stirred Seed + Mill Organic Tahini
2 tbsp fresh lemon juice
1 small garlic clove, thinly sliced
3/4 tsp kosher salt
1/4 c ice water
1 tbsp extra-virgin olive oil
1 tsp harissa
1/2 tsp freshly grated lemon zest
2 tsp thinly sliced fresh mint

1. In a small, dry skillet, warm fennel seeds over medium heat, occasionally shaking the pan back and forth, until fragrant and lightly golden, about 1 to 2 minutes.
2. Let cool slightly, then coarsely crush the seeds with a mortar and pestle, or by rocking the bottom of a heavy skillet back and forth over the seeds. Set aside.
3. In the bowl or a food processor, combine the chickpeas, tahini, lemon juice, garlic and salt. Purée until combined. With the machine running, drizzle in the ice water. Continue to purée until you have a very smooth and creamy hummus, about 3 minutes 
4. In a small bowl, whisk together the oil, harissa, and lemon zest.
5. Spread the hummus onto a serving plate. Use the back of a large spoon to swirl and create a little dip in the middle. Drizzle with the harissa oil, sprinkle with the mint and toasted fennel seeds and serve.

Also in Recipes

Tahini Milk Chocolate Bars
Tahini Milk Chocolate Bars

This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!

"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."

Kelp ‘Meat’ Skewers with Herby Green Tahini Sauce
Kelp ‘Meat’ Skewers with Herby Green Tahini Sauce

We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!  

We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!

Magic Spice Roasted Carrots with Whipped Tahini
Magic Spice Roasted Carrots with Whipped Tahini

This recipe is as beautiful as it is delicious! It comes from Heather Sperling & Zarah Khan of Botanica, who created it in partnership with our friends at CAP Beauty!

news letter

Join our community of food lovers!

Halva fruit board

Sign up for recipes, new flavors, and events, and receive 10% off your next order.