Ingredients

• Cooked chickpeas: 1 cup (or 1 can, drained and rinsed)
• Tahini (sesame seed paste): 2 tbsp
• Garlic: 1 clove, minced
• Lemon juice: 2 tbsp
• Olive oil: 2 tbsp (plus more for drizzling)
• Cumin powder: ½ tsp (optional)
• Salt: to taste
• Water: 2-4 tbsp (to adjust consistency)
• Paprika or chili powder: for garnish (optional)

For tahini

• Sesame seeds: 1 cup (hulled or unhulled)
• Olive oil or neutral oil: 2-3 tbsp

Preparation

For tahini

Dry roast the sesame seeds in a pan over medium heat, stirring frequently to prevent burning. Roast for 2-3 minutes until aromatic and lightly golden. Do not over-roast.

Allow the sesame seeds to cool completely.

Add the roasted sesame seeds to a blender or food processor. Blend until the seeds turn into a crumbly paste.

Add 2-3 tablespoons of oil gradually, blending until the mixture becomes smooth and pourable.

Transfer the tahini to a clean jar or airtight container.

Yield:Approximately ¾ cup tahini

For hummus

In a blender or food processor, add chickpeas, tahini, minced garlic, lemon juice, olive oil, and cumin powder (if using).

Blend the mixture, adding water gradually until it reaches your desired creamy consistency.

Taste and adjust salt, lemon juice, or olive oil as needed.

Transfer the hummus to a serving bowl and drizzle with olive oil.

Sprinkle with paprika or chili powder for garnish, if desired.

Servings:Makes about 1½ cups of hummus (serves 3-4)

Notes

• Store tahini in an airtight jar in the refrigerator for up to a month.
• Stir before using, as separation is natural.
• For a nutty flavor, use unhulled sesame seeds. For a milder flavor, use hulled sesame seeds.
• For a smoother hummus, peel the chickpeas by gently rubbing them between your hands after boiling.
• Adjust the garlic quantity based on your preference for its pungency.Serve with whole-grain pita bread, vegetable sticks, or as a spread in wraps and sandwiches.
• Add roasted red peppers, spinach, or herbs to create flavored versions of hummus.