Pan Roasted Hummus

This recipe was developed completely by mistake. It was born out of an "oops, now what" moment. It really turned out to be a very lucky accident, because this recipe is delicious. In fact, I am seriously thinking about forsaking my previous go-to hummus recipe for this one. Sauteing the chickpeas in a hot pan gives them a rich nutty flavor that takes basic hummus to a whole different level.

When I created this recipe, I meant to make black beans for tacos. I diced up an onion, minced a few cloves of garlic and tossed everything into a hot saute pan. I then opened what I thought was a can of black beans, and dumped them into my strainer, much to my surprise chickpeas dropped out. Don't worry, nothing was wrong with the can, I just didn't pay any attention to the can's label and grabbed the can of chickpeas by mistake. Its okay, sometimes the best things are born from blunders.

Pan Roasted Hummus
(printable recipe)

3 tablespoons olive oil
1 small onion, diced

2 cloves garlic, minced

1 can of garbanzo beans (chickpeas)

1 teaspoon Spanish paprika

1/2 teaspoon cumin

1 tablespoon of sesame oil

1/3 cup of water
pinch of salt (to taste)

Add 1 tablespoon of olive oil to a medium sized saute pan over medium heat. Add the onions and cook until soft. Drain and rinse the garbanzo beans. Then add the garlic and garbanzo beans to the pan. Allow the beans to cook until starting to brown, 5 minutes. Then add the paprika and cumin, allow the spices to toast for around 1 minute.

Remove the pan from the heat and add the beans mixture to a food processor. Add the sesame oil and begin to pulse. Slowly add the remaining olive oil a little bit at a time until well combined. Add the water as needed if the hummus is too thick. Only add what you think you need to get to the desired thickness. Serve warm with fresh veggies or pita chips.