Prep 5 mins
Cook 0 mins
Killer dip-tahini is the highest source of digestable calcium in the world-so dip away!
- 1 can garbanzo beans (plus 1/4 cup of the bean liquid)
- 4 teaspoons lemon juice
- 1⁄3 cup tahini
- 2 teaspoons cumin
- 4 -6 cloves garlic, minced
- salt and pepper
- Place all ingredients in a food processor and whirl to smooth.
- Add a bit of water if needed.
This was soo easy to make and turned out superb! Thanks so much diana!
Amazing! This turned out much tastier (and much fresher) than store-bought hummus. I practically made this from scratch. I made my own tahini (there's a great recipe here by frank butcher) and cooked my own chickepeas after soaking them for almost one day (used about one cup dry; thank you for the great advice, Anu!). I always thought hummus needs olive oil to bind it together, but this recipe turned out just wonderful. I am soaking some more chickpeas tonight. Anu has a new recipe using hummus on pita, yum, can't wait to try that. Thanks for sharing this great dish!
This recipe was quick and easy. The cumin added that mexican flair. It was fantastic with tortilla chips!