111-oz jar tehinapreferably Soom brand (found at Whole Foods)
1tablespoonkosher salt
1teaspoonground cumin
1 to 1 ½cupsice watercold water with a few ice cubes
215.5-ounce cans chickpeas(garbanzo beans)drained and rinsed
Garnish optionsparsley, olive oil, and/or lemon
Cucumberssliced, as hummus dippers
Instructions
Put garlic, lemon juice, salt, cumin, and tehina into the food processor making sure to scrape all of the tehina out of the container. Process until mixture looks peanut-buttery, about 1 minute.
Then stream in ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand. Now you have tehina!
To make hummus, add chickpeas to the tahini and process for about 3 minutes, scraping the sides of the bowl as you go (if needed), until chickpeas are completely blended and hummus is smooth and uniform in color.
Using a spatula, transfer hummus to a bowl and garnish as desired.
Some simple garnish ideas are paprika, parsley, olive oil, and/or lemon.
Serve with sliced cucumbers, your favorite dipping veggies, or gluten free crackers.
Refrigerate unused hummus in an air-tight container until ready to eat.
Notes
It's easy to make a meal out of hummus by adding ground chicken, tofu pieces, roasted and/or pickled vegetables. Be creative!If making a half recipe, be sure to thoroughly mix the tehina in the jar before using it because it separates when in the jar.This recipe has just a touch of garlic in it. If you like a more garlicky hummus, add more to the recipe.