- 1 lb
- dried chick peas (garbanzo beans), soaked overnight (or follow directions on the bag for a quick soak)
- 1 c
- tahini (a paste made from ground sesame seeds)
- 3/4 c
- lemon juice (3 or 4 fresh lemons)
- 1/2 c
- olive oil
- 6 to 8
- garlic cloves, peeled
- 1-2 Tbsp
- salt, to taste ( i use kosher salt)
- 1 tsp
- ground cumin
- 1 Tbsp
- 1 Tbsp
- vinegar - optional
Serve with pita chips for a healthy, snack.
TIP - Smooth peanut butter can be substituted for the tahini for a different flavor. It is less expensive than the tahini which can sometimes be difficult to find. (I find tahini in the kosher food section of my local supermarket.)
TIP - Tahini will sometimes separate in the can or jar, be sure to stir it up or pour the entire amount into a blender and whip it. Just return the unused amount back to the jar and refrigerate.
TIP - This recipe makes about 2 quarts of hummus. You can freeze in smaller batches for later use.