I wrote an extensive post about a Hummus recipe way back, but after I made it a few times, while it turned out nice, it did not taste like my favorite Hummus brand, Sabra.

So it turns out that the secret is in the order of which you prepare the hummus. Follow the Recipe carefully:

Ingredients:

• 1 can of chickpeas (15-16oz/350- 400grams) will do  - Drained,  keep the liquid.  (I pretty much use almost the entire liquid, again don’t worry it will thicken up in 24 hours)
• 1/4 cup of Tahini paste.   Get something good like Roland Tahini.
• 1/2 Lemon.
• 1/2 tsp sea salt.
• 2-3 small garlic cloves (or 1 big).
• 1/8 tsp cumin.
• A touch of black or red pepper
• A touch of Cajun pepper.

The trick is to start making Tahini Sauce.  In a coffe cup put the Tahini paste, add a little water (i mean little) and start mixing with a teaspoon.  When it hardens add more water and keep going like that until it has a fluid but thick consistency.  At this point squeeze a whole lemon in it and mix well.

Move the Tahini (which is now a sauce,  it’s also great to put on salads) to a food processor.  Add oil, salt, cumin and garlic.  Mix a little.  Add 1/3 of chickpeas at a time and mix until it’s a nice creamy texture (Add liquid as needed).  Add the remaining liquid until mixture is between liquidy and hard,  Once you put it in the fridge it will harden to the consistency you are used to in the store.  (so if you think it’s too liquidy,  don’t worry it will harden).

ENJOY !  Comments are welcome !

How to make Tahini:

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