Prep 10 mins
Cook 0 mins
From the 'What Can I Bring?' Cookbook.
- 2 large garlic cloves, peeled
- 425.24 g can chickpeas, drained and liquid reserved
- 4.92 ml salt
- 2.46 ml ground cumin
- cayenne pepper, to taste
- 44.37 ml fresh lemon juice
- 44.37 ml olive oil
- Mince garlic in blender or food processor.
- Add drained chickpeas, salt, cumin, and cayenne and blend until minced.
- Scrape sides of blender/food processor with a rubber spatula.
- Add lemon juice, olive oil, and 2 tbs. of reserved chickpea liquid, processing until thick and smooth.
- Taste and adjust seasonings as desired.
This is the first time I've made hummus without tahini. It was a very tasty hummus, and I didn't miss it. Thanks for posting! Made for PAC Spring 2010.
I have never been a fan of chickpeas, ( for some reason had a can in the pantry) let alone hummus. I just made this for my 14 year old granddaughter who is visiting. She loves hummus, but she's only had the store bought version. I saw this recipe and made it for her. I omitted the cayene because she doesn't like spicy, I didn't have tahini so I used 1 tsp of creamy peanut. It tured out great, served it with small round tortilla chips and I actually ate some and It was really tasty. I will make this again, it reminded of bean dip..
Great go-to recipe. I make mine exactly the same when I don't have time to cook garbanzo beans. Since I never have tahini on hand, I long ago substituted about a teaspoon of roasted almond butter or cashew butter. Add these to taste. Both are delicious and impart much more depth than tahini. Nobody can figure out why my hummus tastes so much better than everyone else's. Recently, I ran out of the other butters and slipped in a scant teaspoon of peanut butter instead and it was STILL good! I also use 3 cloves of garlic, roast 2 in a pan, leave the other raw. I season the hummus with few shakes of chipotle powder at the end. Excellent.