I made up this recipe the other day when I was in a hummus making mood. I first made a big batch of this Black Bean Hummus, put in portion size containers and then threw in my freezer. Then, I figured I might as well make a standard chickpea one too!
- 2 cans chickpeas (I used unsalted), drained
- 4 Tbsp tahini **See Chef’s note**
- 2 Tbsp olive oil or extra tahini oil (you can skip this for a lower fat hummus)
- 2 large garlic cloves
- 1/2 cup lemon juice
- 3/4 tsp salt (reduce or eliminate if your chickpeas are salted)
- 1 tsp cumin
- 8 Tbsp water (1/2 cup), or as needed
Throw it all in a blender or food processor and let it go to town! Add the water as needed for your preferred hummus consistency, a tablespoon at a time.
It freezes great, so throw some in your freezer for last minute guest entertaining or a snack for yourself.
**Chef’s note: Now that I have a cool powerful Vitamix, I made this recipe using sesame seeds instead of tahini!! Replace the tahini with 1/3 cup sesame seeds and use all of the 1/2 cup water from the start. Tip: Add everything except some of the chickpeas to start. Blend well, THEN add remaining chickpeas. Use the tamper throughout the process to keep everything moving. Sweet!**