- 1 (16-ounce) can of chickpeas (or garbanzo beans)
- 1/2 cup liquid from the can of chickpeas
- 3 - 5 tablespoons lemon juice (I use a whole medium sized one). I have also used an orange when had no lemon.
- 1 1/2 Tablespoons Tahini (sesame paste)
- 2 cloves garlic (peeled and crushed)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 2 Tablespoons olive oil (optional to be poured on when served)
I bought Tahini from Amazon as I could not find it in the local stores.
I make my own tortilla chips so I get those in the oven while I make the hummus.
You can use any size or flavored tortillas.
Cut them in stripes.
Spray with cooking oil.
Season as you like. I use Garlic Salt and Powder.
Bake 325 for 10 minutes, remove from oven and loosen then then make for 3-5 more minutes.
Combine the drained chickpeas, lemon juice, sesame paste, crushed garlic, cumin and salt in a blender or food processor.
Add 1/2 cup of the reserved liquid from the chickpeas.
Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.
I have a small food processor so I make in in 2 batches and then blend together in the end.
I sprinkle with paprika and parsley for garnish and serve with the chips.
Delicious midday snack.
Aunt Peg took me to a special dinner at El Morocco, a Lebanese restaurant, in Worcester when I was young and I fell in love with it. The smells, decor and flavors of the Middle East! It was served as an appetizer with olives and fresh baked Syrian bread.
When I moved to Egypt it was called salad and was served with Tabbouleh, Tzatziki and Feta. No bread, that was extra!
When I moved to Brazil, Kelly would make it from scratch as a staple to her vegan diet.
I decided to learn to make it when I moved to Virginia.
So easy and so glad I did. So my 2 lbs of Tahini and multiple cans of chickpea will last hopefully through out quarantine.
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