I think the trick here is to start w/the chickpeas, save liquid for possible use, one clove of garlic, half the tahini, half the lemon juice..then taste, adjust to your personal taste by adding a little bit of each and taste until you get the consistency and taste you desire. I think this tends to work better b/c not all tahini is created equal, some garlic is stronger, etc. By doing it this way you are less likely to waste precious ingredients (my Tahini was almost $10!). Mine came out perfect by doing it this way. I did add a pinch of red pepper flakes and a pinch of cumin too. I topped w/good EVOO, fresh parsley, and homegrown tomatoes...YUM! I should also add that I didn't add salt since my beans were canned w/sodium. My final version used a tad less tahini and a couple extra squeezes of lemon juice than the recipe called for, along w/ about 2TB of the liquid from the canned beans. You won't go back to the store EVER to buy hummus, easy and healthy!
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