How To Receive Meals
Prep Time: 20 minutes
Total Cook Time: none
1 can chickpeas, drained and rinsed
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
- 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.
Chef Ayelet's Notes
This recipe is near and dear to my Israeli heart! 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 humus recipe and incorporate seasonal roasted vegetables to give it a little color and flare. To make our seasonal roasted vegetable humus, you can add some of your favorite seasonal roasted vegetables to a food processor with the completed humus. The ratio can depend on how much veggie flavor you want. In general, we tend to use 2 parts humus 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.