Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups chickpeas (AKA garbanzo beans, drained)
  • 1/4 cup fresh lemon juice (approx. 1 large lemon)
  • 1/4 cup tahini
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 3/4 tsp sea salt
  • 1/2 tsp tamari (or low sodium soy sauce)
  • 3-4 tablespoons water (as needed)
  • paprika (for garnish)
  • 1 tbsp sesame seeds (for topping)

Instruction

  • In the bowl of a food processor, add the drained chickpeas or garbanzo beans, freshly squeezed lemon juice, tahini, a small clove of garlic, olive oil, ground cumin, sea salt, and tamari (or low sodium soy sauce will work, too).
  • Blend together until smooth. Depending on the texture you’re looking for, you’ll probably need to add a little water to the mixture to get it to get very smooth. I usually need to add 2-3 tablespoons, but I add them one tablespoon at a time to be safe.
  • To make the toasted sesame seeds, just heat a skillet over medium heat and add the sesame seeds. Toss pretty consistently for 4-6 minutes, or until they turn golden brown - watch them closely so they don't burn.
  • To serve the hummus, drizzle a little olive oil over the top, followed by the toasted sesame seeds and sprinkle of paprika.
  • Enjoy with baked pita chips, carrot sticks, or even use as a spread.
  • Store in an airtight container in the fridge for up to one week.