Hummus is so simple and even more delicious when you make it! Once you do it on your own, you will never want buy it again! In this recipe, you even can make your own tahini! This recipe is a great jumping point to flavour it in different ways. I’d love to here what you like to do…

Hummus Ingredients:

2 cloves garlic, minced
5 tbsp lemon juice
7 tbsp tahini (optional to make it yourself)
2 cups canned chickpeas
2 tbsp olive oil
½ tsp cumin
34 tbsp frozen aquafaba (chickpea water)
1 tsp salt

For dressing the hummus:

12 tbsp light olive oil
⅛¼ tsp paprika
½ tbsp chopped parsley
Other options: sumac, roasted red pepper, olives, roasted nuts or seeds, etc

Tahini Ingredients:

1 ½ cups sesame seeds
6 tbsp safflower oil (or another light vegetable oil)

Instructions for tahini:

In a heated stainless steel pan, add half of the sesame seeds. (It is important to do this in small portions so that you can control the roasting process.) Dry roast the sesame seeds stirring constantly until slightly golden/beige colour. (If you see one or two seeds turn a light caramel colour, remove from stove immediately.) Remove and place in a bowl to cool. Add the other half of the sesame seeds and dry roast. Add this half portion to the bowl with the rest of the toasted sesame seeds. Cool to room temperature. Caution: Stirring constantly and watching how the seeds roast is very important. If they are too toasted, your tahini will be bitter.

Once cooled, add the sesame seeds to a blender and blend for about 3060 seconds. Add safflower oil and blend for a couple of minutes until absolutely smooth.

Instructions for hummus:

Drain chickpeas, keeping the aquafaba/chickpea water. Freeze the aquafaba in an ice cube tray. (Hint: Each ice cube holder, generally holds 2 tablespoons of liquid. Make some half filled so that later you can control adding these cubes to the hummus one tablespoon at a time.)

Add drained chickpeas to a bowl of water. Rub the chickpeas between your hands to remove the skins. When you think you have removed all the skins from the chickpeas, remove the skins and drain the water. Set aside.

In a food processor, add lemon juice and minced garlic and blend minutes. Let rest for a couple of minutes. (This allows the garlic to mellow and be less sharp in taste.)

To the lemon garlic mix, add tahini and salt. Then process until smooth for a couple of minutes.

Add all the chickpeas, slowly through the feeder of the food processor. Blend on high for a couple of minutes.

Add at least 12 tablespoons of frozen aquafaba through the feeder. To obtain a smooth consistency, keeping the chickpea mix cool is key. Process for 8 minutes. This processing can be interrupted to add cumin and salt while also checking that the hummus is cool. Slowly pour in olive oil through the feeder. Add aquafaba as needed to keep hummus cool but keep an eye on the consistency.

Taste and if necessary add more salt, cumin or lemon and process for another minute.

Dress the hummus with olive oil, paprika and chopped parsley or as you would like.

Enjoy!