By the Gracious Vegan
This recipe comes at the end of many years of experimentation with hummus recipes. I was searching for the type of hummus you get at Middle Eastern restaurants, but with a method that wouldn’t take 24 hours of soaking the chickpeas. This recipe works really well. The final ah-ha moment came when I figure out to process the chickpeas with the water and lemon juice before adding the tahini. That helps get the mixture as smooth as possible.
Makes about 4 cups of hummus
Place chickpeas in a food processor and process until you get a stiff paste.
Two (15-ounce) cans of chickpeas, drained and rinsed
Add the following ingredients and process for several minutes until the paste is very smooth. (It may be a little thin at this point – don’t worry.)
3/8 cup freshly squeezed lemon juice
3/8 cup water
4 cloves garlic, crushed
Add tahini and salt and continue processing until smooth again.
1 cup tahini
1.5 teaspoons salt
Add more water as needed (a Tablespoon at a time) to get the right creamy consistency.
Up to 1/4 cup additional water
If not using hummus immediately, refrigerate up to four days. You may need to stir in more water after it’s chilled.
Nutrition: whole food unprocessed; WFPBNO
Timing: about 15 minutes