My students made this on a weekly basis, the recipe has been perfected by students so you know it will work well. The picture below is how it was sold to teachers, staff and students for $2.75. There are also a few variations below that we tried and loved but did not get pictures of.
Ingredients
250 g Canned chickpeas (reserved liquids then, thoroughly rinsed beans)
125 - 150 g Tahini paste (I prefer it a little heavy on the tahini)
4-8 cloves of garlic (if using roasted garlic you can use the whole head)
1 g Cumin
50-75 mL Lemon juice
50 mL Olive oil
1 - 2.5 g Salt
TT Honey
Cayenne pepper - to taste & as a garnish
Fresh parsley - garnish
Directions
In a food processor pulse chickpeas, tahini, garlic, cumin and olive oil. Drizzle lemon juice into food processor until the hummus is smooth. This can sometimes be a bit too thick, use the reserved liquid from the can of chickpeas to thin the hummus. Season with honey, salt and cayenne pepper. Spoon the hummus onto a serving bowl and drizzle with a little additional olive oil and garnish with a sprinkle of cayenne pepper and fresh parsley.
Optional ingredients to add to the base recipe
- Pine nuts, parsley & lemon juice
- Sundried tomato and basil
- Spinach (wilted) & feta
- Black beans, jalapeno pepper, cilantro and lime juice
- Artichoke & Fresh herbs: parsley, mint, basil, dill, & cilantro
- Chipotle chilies, cilantro and lime juice
