Yield: Yields about 3 cups.
Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.
Make Ahead Tips
The hummus will keep for about a week in the refrigerator.
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This one’s a keeper! The mellow garlic really makes a difference and adds some depth.i used low sodium chick peas, then added just enough salt at the end. We had this with spicy lamb burgers, and spread it on the buns, along with crumbled feta and pickled onions. It’s nice that the recipe yields 3 cup- we gave some to our neighbors who had left a bag of fresh corn on our doorstep. Sharing during this pandemic is fun and paying it forward, too.
Delicious! Even my fussy eater liked it.
Yuck! tastes like it is trying to imitate bad store bought stuff. The soy sauce flavor leaves a strange tang at the back of my tongue I like the fine cooking greek hummus much better.
There is absolutely no way this will last for a week in my fridge :)
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