- Prep Time : 15m
- Cook Time : 0m
- Ready In : 45m
We made this one about a week ago and it was great. This is just a basic hummus, I have variations for Garlic or Red Pepper hummus too. – Malan
Substituting dried, cooked garbanzo beans makes this a 5 star recipe! We also like it with an extra clove of garlic and topped with paprika. – Shamroq
- 3 T lemon juice
- 1/4 cup water
- 6 T tahini, stirred well. Recommend the Joyva Sesame Tahini brand
- 2 T olive oil
- 14oz can chickpeas drained and rinsed
- 1 garlic clove minced or pressed
- 1/2 tsp salt
- 1/4 tsp ground cumin
- pinch of cayenne pepper
- 1 T minced fresh cilantro or parsley
Combine lemon juice and water. In a separate bowl whisk tahini and olive oil.
Process chickpeas, garlic, salt, cumin and cayenne for 10-15 seconds. Scrape down, run, add the water/lemon mix through the feed tube. Scrape down again, and process again for 1 min. Then add the tahini mixture while processing, continue to process and scrape down till it's smooth and creamy.
Move to a serving bowl, sprinkle with the chopped herbs then cover with plastic wrap and let the bowl stand for 30 minutes. Drizzle with oil before serving.