Creamy Hummus

This twist on classic hummus uses whole sesame seeds instead of tahini (sesame paste), and Neufchâtel Cheese for tang and a luxurious texture.

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Creamy Hummus
  1. ¼ cup sesame seeds
  2. 1 Tablespoon Challenge Butter
  3. ⅛ teaspoon ground red pepper
  4. ½ teaspoon ground cumin
  5. ¾ teaspoon ground coriander
  6. ½ cup fresh chopped onion
  7. 2 teaspoons fresh minced garlic
  8. 1 can (15½ oz) garbanzo beans, rinsed and drained
  9. 1 package (8 oz) Challenge Neufchâtel Cheese, softened
  10. 3 Tablespoons lemon juice
  11. ½ teaspoon salt
  12. ¼ teaspoon coarse ground black pepper
  13. ¼ cup water
  1. 1

    Toast sesame seeds in a small sauté pan over medium heat, until lightly browned. Cool and transfer to a blender or food processor and process into a powder. Remove from blender and set aside.

  2. 2

    Melt butter in sauté pan over medium-high heat. Add red pepper, cumin, coriander and onion and sauté until the onion is soft. Add garlic and sauté an additional minute. Set aside to cool.

  3. 3

    In a blender or food processor, combine, garbanzo beans, Neufchatel cheese, onion mixture, ground sesame seed powder, lemon juice, salt, black pepper and water. Process until smooth. Serve with pita chips, crackers, or vegetables such as red bell pepper or cucumber slices.

Source: Challenge Home Economist

Comments

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Love this recipe!

0

Theresa

Sounds delicious, looks great and will be trying this soon!

5

Judy