1/4 cup lemon juice
2 cloves garlic
1/2 tsp salt
1/2 cup tahini paste
1/3 cup water
1/4 cup olive oil
1 can chickpeas rinsed and drained.
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp of tandoori spice
Direction:
Blend lemon juice, garlic and salt in a food processor.
Add tahini paste and water, process until smooth and creamy.
Add chickpeas and blend for a few minutes until smooth adding more water if necessary. Consistency should be slightly runny.
Start adding the spices and salt. Tasting along the way and adjusting spices to your liking.
Notes:
Adjust seasonings and spices to your liking.
Peeling the skin off the chickpeas adds another 10-15 minutes to this recipe but it is totally worth it! The skin will just slip off easily between your thumb and index finger and I found that it gets easier each time I do it. The end product is a hummus that is silky and smooth.
Top with caramelized onions sprinkled with cilantro and drizzled with olive oil or yogurt.
