Updated: May 5
This is my hummus recipe I have perfected over the years. It's very easy to make and so much better home made. The key ingredient is Tahini, which is a paste made from sesame seeds. If you do not like hot spice, you can just use Hawaiian Sea Salt instead of the Habanero Sea Salt.
3/4 Cup of Tahini (1/2 of a 16 oz. container)
1/4 Cup Lemon Juice (add lemon zest for more lemon flavor)
1 Can of Chick Peas or Garbonzo Beans
3-4 cloves of garlic (or 1-2 teaspoons of garlic crushed garlic)
1/4 - 1/2 tsp. of Monika's Habanero Sea Salt (gives it a nice kick)
1/4 Cup of Water (or more, depending on desired consistency
1 teaspoon of Cumin
Rinse the chick peas in water. In a food processor, pulse up the lemon juice and tahini for about a minute (I got a tip from another recipe that this makes it really creamy and it seemed to work).
Next add the Garbonzo Beams, garlic and salt to the food processor and mix until the it starts to break up into small crumbs.
Add the cumin and drizzle a little sesame oil for extra flavor. Start pulsing and slowly pour in the water a little at a time until the consistency is to the desired thickness. Check frequently by viewing and tasting a sample. If you are going to eat it right away, you can make it to the desired consistency and is nice and creamy. NOTE: if you are making it ahead of time, it will thicken quite a bit in the refrigerator so I make it a little thinner so it will be the perfect consistency by the time I am ready to consume it.
Garnish with more sesame oil and Paprika. I may try smoked paprika and a teaspoon of chili garlic sauce for an extra kick next time! You can use whatever condiments you like, sesame seeds, cilantro, parsley, Greek Olives or whatever you have laying around the house. My favorite way to eat this is with homemade bread!