1 ½ cups traditional tahini sauce (see ingredients below)
1 garlic clove
1 tsp sea salt
¼ tsp ground cumin
¼ cup fresh parsley leaves
Traditional Tahini Sauce:
1 cup tahini paste
½ cup lemon juice (fresh squeezed lemon juice provides more flavor)
½ tsp sea salt
½ tsp ground cumin
1 cup cold water
Wellness Corner Notes:
If you have the time, soaking/sprouting your own chickpeas in advance can make this recipe even tastier but in a pinch, this is a delicious dip. Also, if you have extra of the traditional tahini sauce, it makes a wonderful salad dressing that you can thin out with extra water.
We often take this classic hummus recipe and incorporate seasonal roasted vegetables to give it a little color and flare. To make our seasonal roasted vegetable hummus, you can add some of your favorite seasonal roasted vegetables to a food processor with the completed hummus. The ratio can depend on how much veggie flavor you want. In general, we tend to use 2 parts hummus to 1 part veggie but you can modify this to your preference. Some fun options include beets, carrot, garlic, bell peppers, sundried tomatoes and olives.
Method
Make traditional tahini sauce by whisking together tahini, lemon juice, salt and cumin. When mixture begins to thicken and seize, begin to add water, 2 tbsp at a time until desired thickness is achieved and glossy smooth consistency/texture.
In food processor, combine traditional tahini sauce along with remaining hummus ingredients and puree for several minutes until smooth and creamy texture.
Season with more sea salt and cumin to taste.
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