Easy, Healthier Homemade Hummus (no added oil necessary)

1.5 cup Chickpeas (garbanzo beans)
Juice of 1 lemon (you can vary this if you like less lemon flaor or if your lemons are extra juicy)
1 clove Garlic minced (~1 tsp, more will make it spicier)
4 tbsp Tahini
1 tsp Cumin ground
1 tsp Salt
Good tasting water to add for desired consistency

I've found that the trick to making really smooth hummus is to start with a nice loose tahini. My favorite is Tarazi as I can just pour it out. I think this is actually why many recipes add olive oil. But I don't think that is necessary. It doesn't add to the flavor and it adds fat and calories. Find the right Tahini or work to loosen up what you have. Then enjoy it guilt free!

Don't bother taking the skin off the beans. If you do, you're not likely to want to make hummus very often and that would be a shame! I've tried it both ways and the difference is so negligible it does not make up for the tedious 30 minute task. The trick is in the consistency of the Tahini, I promise.

You'll need a food processor for this recipe.

If you have a nice pourable Tahini:

1) Simply add all ingredients to food processor except the water and pulse a few times until it is a course mixture.
2) Then turn on low speed and very slowly add a tablespoon or so of your water at a time until the consistency is what you like.
3) Then turn up to high and let it rip for a minute or two to really get the consistency smooth.

If your Tahini is drier and you have to scoop it out, you'll need to loosen it up as best as you can.

1a) Blend Tahini and lemon juice in the food processor. If necessary you can try to add a little water at this stage too, but try not to use too much. Once the tahini is smooth you can follow the steps above.



Serving Size: Approximately 1/2 cup