Hummus with Tahini Recipe

Name: Hummus with Tahini Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 1/3
Ingredients: 2 15 oz. cans garbanzo beans, drained and rinsed; 1 cup extra virgin olive oil; 2 Tbsp. Tahini; 1/4 cup lemon juice; 1 head roasted garlic (optional); 1 roasted jalapeno (optional); 1 1/2 tsp. salt (or to taste, that's just the amount I like!); pinch of pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
12 1/3
Calories
231 kcal
Course
Appetizer
Cuisine
Mediterranean

Hummus with Tahini Recipe

Ulric Williams

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Hummus Recipe With Tahini is creamy, spicy and made with clean, simple ingredients.

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Ingredients

Servings

2 15 oz. cans garbanzo beans, drained and rinsed
1 cup extra virgin olive oil
2 Tbsp. Tahini
1/4 cup lemon juice
1 head roasted garlic (optional) or 3+ cloves, raw
1 roasted jalapeno (optional)
1 1/2 tsp. salt (or to taste, that's just the amount I like!)
pinch of pepper

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Instructions

Add garbanzo beans to a food processor and process for about 30 seconds. Then gradually add in olive oil, starting with only 1/2 cup first.
Then add in the tahini, lemon juice, roasted garlic and roasted jalapeño. Process until smooth, adding more olive oil as needed to make it smooth and creamy. Add in salt and pepper to taste. BE SURE TO TASTE IT! Taste, add and adjust ingredients and blend again until it's just right.

Equipments used:

Notes

Tips:
Did you know you can soak beans for smoother hummus? But keep reading to the third bullet point...
Most people don't have time to soak beans for 10 hours but if you do, place 1 cup of dried chickpeas in a pot or bowl. Cover them with water (at least 2 inches above).
Then you will add in 1 tsp. of baking soda! Let the garbanzo beans soak at room temperature for at least 8-10 hours or overnight.
Try reserving some of the liquid from your canned garbanzo beans and add in a touch of this to loosen up stiff hummus. Water works fine too, but don't add too much or it will become runny.
*I have also removed the skins from the garbanzo beans to see if they results in a creamier hummus, but really didn't notice that big of a difference.