Great recipe, and as everyone has mentioned, you can jazz it up according to your own tastes. I used the recipe as a loose guideline and ended up making something that tastes almost exactly the same as my favorite restaurant hummus, except that I think they use freshly boiled beans. 2 cans of beans with a bit of their liquid, 5 spoonfuls (which I'd estimate to be probably 4 or 5 tbsp.) of tahini, a good pinch of salt, 3 cloves of garlic, and the juice of one lemon was all it needed to be amazing. I didn't bother with the paprika, olive oil or parsley because it's mostly just a garnish, and I've never felt that the extra oil on top added anything special to the dip. I sliced up some mini peppers to serve this with and settled in for an amazing midnight snack. Just a note for anyone who is concerned about their tahini when they open the can. It's likely that it'll separate, just like real peanut butter tends to. DO NOT throw out the oil - it'll just be a rock without it. Take a spoon or a fork and slowly work the oil into the hard paste at the bottom of the can. It can take several minutes to get it all incorporated, but once it's done, the texture will be just right, and you won't have a wasted can of expensive, rock-hard sesame paste on your hands.
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