That is why we love hummus - no dairy, but creamy and delicious with nutritional value. For us, getting the hummus really smooth really adds to its appeal. If your blender is not getting it creamy enough, try a food processor. I have used sesame seeds in this recipe instead of tahini (sesame seed paste). If you prefer to use tahini, see notes below.
reserve 1/3 c. liquid from can
2 medium cloves of garlic, halved
3 T. olive oil
3 T. lemon juice
3 T. raw sesame seeds
1/4 - 1/2 t. salt
Blend beans, 2 T. of the reserved liquid, garlic, olive oil, lemon juice, sesame seeds and 1/4 t. salt in a food processor or blender. Add more liquid as needed to obtain a smooth, creamy dip. Add more salt as preferred.
- I never seem to use a whole jar of tahini because I mainly use it for hummus, so I just put sesame seeds in my recipe. If you want to use the paste, omit the sesame seeds and add 1 1/2 - 2 T. tahini.
- Check the salt content of your garbanzo beans before adding salt to your recipe. Some cans contain more than others.
- Omit tahini and sesame seeds. Some people, particularly children, don't like the sharp taste of tahini.
- Add chopped kalamata (Greek) olives or black olives after blending and sprinkle on top. Don't blend them. The resulting color is NOT appetizing.
- Adjust the lemon and or garlic to increase or decrease their intensity.
- Blend 2 - 3 T. of sun dried tomatoes with the other ingredients.
- Add 1/2 - 1 t. of cumin or a dash of cayenne pepper to spice it up.
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