I noticed that I had a lot of recipes with dips and sauces wrapped up into the recipes… but that stand on their own just fine. They’re often things that I make and put on EVERYTHING so I decided that dips/sauces/and dressings needed their own posts. Thus this hummus was born.
I originally made it for another larger, more complicated recipe but then I decided that hummus needed it’s own post… so if you do end up making a huge batch of it, hold on to some of it so you’ll have enough to make the next recipe I have coming at you guys.
By the time you all read this, we will probably be somewhere in Finland. That sounds so mystical. By somewhere, I mean Helsinki, and I will still be perfectly plugged into the internet, so it’s not as though I am going anywhere. It’s not as cryptic as it sounds.
I’ve been working my butt off to make sure there is still content on the page while we are away, and I am planning on doing a weekly re-cap of our travels… which– by the time this posts will probably already have happened.
It’s like I’m talking to you guys from the past… it’s so strange… here I go being mystical again…
Maybe I should just get on to the recipe.
- 16 oz cooked chickpeas
- 1 cup tahini
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1/2 tbsp salt
- 1 tsp pepper
- Juice of 1 lemon
- 1/3 cup black sesame seeds
- 2 tbsp extra virgin olive oil
- Combine all ingredients except for the sesame seeds in a food processor or blender, blend for two minutes
- If the consistency is too thick, you can add some water to blend. I ended up adding probably 1/4 cup of water
- Add in the sesame seeds and blend again for another two minutes
- Top with extra sesame seeds, and serve with veggies, chips, pita, or eat with a spoon. I did. I won’t judge you.
I forgot how much I love homemade hummus. I also forgot how good just plain, classic hummus is. I tend to go for the jalapeno cilantro turmeric coconut ashwaganda collagen hummus. Just kidding. But I wouldn’t be surprised to see that on the shelves sometime soon.
Of course, I couldn’t resist adding black sesame seeds, as I have been adding them to EVERYTHING lately, but that is as fancy as I felt like getting.
Regular hummus… who knew?
What’s your favorite hummus flavor?