- 1/2 cup tahini paste (this is the brand I’ve used because I get it from Country Life)
- 1/3 ? 2/3 cup water drained from beans (use more or less depending on desired consistency)
- juice of 3 lemons (or 3+ Tbs. lemon juice)
- 1/3 cup extra virgin
- 2–4 cloves peeled garlic (I like mine garlicky, so I use 4!)
- 1 1/2 ? 2 tsp. kosher
- 2 tsp. ground cumin
- optional: cayenne pepper, to taste
- optional: black pepper, to taste
- 3 cups of cooked chickpeas or garbanzo beans (or 2 – 15oz. cans chickpeas), drained
- Add all ingredients except the chickpeas to a blender*.
- Puree until garlic is minced and liquid is combined.
- Add half of the chickpeas and blend until smooth. Add last of chickpeas and blend until smooth.
- Add more bean water to thin out hummus as needed. You may have to use a spatula to scrap the sides and bottom to make sure all the chickpeas are pureed.
- Taste and adjust seasoning, as needed.
- Store in the fridge for a week or freeze for up to three months in an airtight container.
- *Note: If using a food processor, you can add the first half of the chickpeas to the liquid ingredients in this step.
Want to try homemade tahini? Just blend toasted sesame seeds a couple tablespoons of oil. If you’ve ever made homemade nut butter, it’s exactly the same thing. You’ll need a high-powered blender or a food processor though.