The Plant-based Bear's take on a classic, creamy, and smooth Middle Eastern dip!Last updated Oct. 11, 2019.
Prep Time20 minutesmins
Course: Appetizer, Dip, Sauce/Spread
Cuisine: Greek, Lebanese, Middle Eastern
Author: Plant-based Bear
Ingredients
215 oz. cansgarbanzo beans or chick peas
4-5Tbspssesame tahinisee notes
8-10Tbspslemon juicefresh, if possible
4clovesgarlicadjust to preference
1 to 1 ½tspsalt
1tspcuminheaping
½tspchili powder
1tspFrank's RedHot Seasoning Blend Powderheaping
Instructions
Open one can of garbanzo beans, drain and add to blender. Save aquafaba (bean juice) for later on, or other recipes. Just don't waste it!
Open 2nd can of garbanzo beans, drain about half (or more) of the liquid, and add to blender. See notes at bottom before you pour it all in!
Add 4 generous tablespoons of tahini to blender.
Add lemon juice to blender. Yes, 8-10 tablespoons is a lot of lemon juice! If squeezed fresh, you might use closer to 8. Bottled, closer to 10. Even more than 10 is okay, but might make hummus get more runny, so you can decrease the aquafaba in the recipe.
Add all other ingredients to blender.
Blend until smooth.
Pour into airtight storage container and chill before serving. (Although some warm pita bread and fresh-made warm hummus is kind of amazing, too! Just don't eat it all at once!)
Notes
Lemon juice really gives a great flavor to hummus, so if you're worried about it getting too runny, it's better to decrease the amount of aquafaba you're using than to decrease the lemon juice. Starting out with very little liquid other than the lemon juice, and adding just enough aquafaba to make it blend is a good method! And, in my opinion, it's almost impossible to have too much lemon juice!Get tahini at an international market and look for the jars that have as little English as possible on them. Look for "100% sesame seeds" and nothing else. Tahini, once initially stirred, should be a thick, runny liquid, not a paste.