- 2 cans of chickpeas (preferably the no-salt-added variety)
- 1/2 cup tahini
- juice of 2 lemons
- 2 cloves of garlic (or more…)
- 1 teaspoon cumin
- olive oil
- warm water
Drain and rinse chickpeas. Mix up the tahini, which separates and is a little slimy. Add everything but water and oil in a food processor. Add the water and oil a little at a time while you blend.
It’s that easy. Adjust to your taste and serve with some pita. We just did garlic this time, but more recently we did a jalapeno hummus that was delish. Do what you please, let us know what works.
Recipe: From Away
Caitlin also tried her hand at a smooth garlic hummus.