Recipe by Chris from Kansas
I created this recipe through modifications of other hummus recipes. It suits my family's taste just right and is healthier than others I have seen. My tip is to drain all the oil off the tahini when you first purchase it. We eat it with honey wheat pretzel rods.
Top Review by Nikoma
This came out really great (even with my screw ups) I accidently grabbed the garam masala thinking it was cumin. If anyone really likes the "40 spices" hummus at the store give it a try. I added about 1/4 tsp cumin after the fact. And I used cottage cheese for the sour cream. I really like the result. From now on I'll always add sour cream/cottage cheese/yogurt to my hummus mixture. Only needed a little of the reserved liquid. The only problem I had was that it ended up to salty (and I use a lot of salt) I would suggest trying it with 1/4 tsp on your first try. You can always add more. Thanks for posting this!
- 2 cloves garlic
- 1 (15 ounce) can garbanzo beans, drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1⁄2 tablespoons tahini
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon paprika
- 2 tablespoons light sour cream