This traditional Mediterranean dip is delicious served on wedges of pita bread, crackers or raw vegetables. Enjoy!
Ingredients
- 1 16 oz. can of chickpeas, drained
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 or 4 cloves of garlic, crushed
- 2 Tbsp. tahini
- salt & pepper
Instructions
- Blend drained chickpeas in blender to form smooth puree; add lemon juice and oil, leaving blender on during the entire time. Add crushed garlic and blend for a few more seconds.
- Stir the tahini until smooth, then add it to the blender and puree the mixture for a few more seconds.
- Salt and pepper to taste, blend again.
- Put in covered dish and refrigerate.
Notes
The hummus should be made 1 or 2 days in advance to allow flavors to mellow.
Thank you for posting this recipe! I am a huge fan of Mediterranean food and I am constantly on the hunt for new and exciting recipes! Keep up the good work!!!
I made hmuums with black beans and Cannellini beans that turned out quite good. Have never used tahini in any of my hmuums as it is expensive and a bit hard to find where I live. I once took some quite garlicy chickpea hmuums to a potluck. People complained it was too garlicy but ate up mine because the other hmuums brought to the party was just too bland. I am a garlic freak.
Gus also uses garlic quite often in his recipes. Please check back often to see our new and exciting recipes.
Sheila
Administrative Assistant to Gus
Large lover from this blog, lots of your articles or blog posts have seriously helped me out. Looking forward to up-dates!
Thanks for visiting. Keep coming back for exciting and fascinating updates. We love to hear from you.
Sheila
Administrative Assistant to Gus