About the Recipe
I make this version of hummus when I’m out of tahini.
1 15 oz can of chickpeas, drained (save ¼ cup liquid) and rinsed
1 TBSP fresh lemon juice from about ½ of a medium lemon
1 TBSP apple cider vinegar (it brightens just about everything)
1 TBSP toasted sesame oil
1 clove garlic or 1 tsp garlic powder
½ tsp kosher or sea salt
1 tsp dried basil
½ tsp each: cumin, all-spice, turmeric
¼ cup of the chickpea liquid, or water
Optional: serve topped with a dab of olive oil and handful of pine nuts
I make this version of hummus when I’m out of tahini. Mix everything in a food processor (using a high-tech blender turns it into baby food). Once you start mixing, slowly add in the chickpea liquid or water until it turns into a smooth, creamy dip. Add extra liquid as needed. Taste it. You might want more salt or lemon. Sometimes I had a handful of fresh parsley. If you prefer a more traditional hummus, just stick with the garbanzos, lemon, salt, sesame/oil. Add pepper if you like more oomph. You can also thin it out enough to use a salad dressing. No need to ever buy pre-made hummus again!