I love falafels but when you make them at home they never turn out as good because you can’t get the texture really crispy on the outside like restaurants that use a deep fryer. I also find them to be very time consuming to make. Then I got an idea....what about falafel seasoning added to hummus. Which solved another problem of mine I’m not that crazy about plain hummus it’s just too boring and beanie tasting for me.
The great thing about this spread is its so versatile. You can have it as dip with crackers, in a wrap with mixed greens or as a spread in a sandwich. It would be great to serve as an appetizer around Christmas time. For guests that are not into spicy food only add a dash of hot sauce to the hummus sauce and serve a separate one for those guests that like some kick….like me.
1 tsp olive oil
1/4 cup red onion, chopped
1 tsp garlic, minced
1 1/2 tsp chili
1 1/2 tsp cumin
1/2 tsp coriander
1/4 tsp pepper, freshly ground
1/4 tsp chipotle chili powder
1 can (15 ounce) chickpeas drained and rinsed
3 Tbsp lemon juice, freshly squeezed
2 Tbsp toasted sesame seeds
Heat oil in a skillet over medium – high heat. Add onion and garlic; cook and stir occasionally until tender about 3 minutes. Remove from heat; stir in the spice mix.
Process the chickpeas in a food processor along with lemon juice. Add the bean mixture and sesame seeds to skillet. Stir until evenly combined. Let cool
* If don’t have a food processor then add the lemon juice and half the chickpeas into a blender and blend you will have to use a knife to help it along. Add the rest of the chickpeas along with 1/3 water.
tomatoes, chopped and squeeze out most of the liquid
(I prefer cherry tomatoes, chopped in half)
I don’t have any set measurements. Mix a tablespoon or more of the tahini veggie dip with chopped cucumber and tomatoes then add your hot sauce according to taste.
Once your hooked on this dish your going to want to make it often, so to save time just make several batches of the spice mix a head of time.