1 can chickpeas (garbanzo beans)(15 0z), drained and rinsed or 1 1/2 cups cooked
4 tablespoons tahini
1/4 cup water (+ 2 tablespoons as needed)
1 small garlic clove or 1 teaspoon garlic powder
juice of 1 or 2 lemons, to taste
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon paprika
1 tablespoon sesame oil
1/2 teaspoon salt, or to taste
Place all ingredients in food processor and blend until desired consistency. Taste for flavor adding anything here and there that you like….garlic, lemon, salt, cumin. Depending on the size of your lemons or how many you used, you may like to add the extra 2 tablespoons of water for slightly thinner consistency. Store in airtight container in the refrigerator for up to a week or so.
Store in airtight container in the refrigerator for up to a week or so.
You can use 2 tablespoon tahini + 2 tablespoons extra virgin olive oil if you like. Or you can use all olive oil omitting the tahini all together and still have a great hummus.