Homemade Garlic Hummus & Tahini Sauce

Don’t you just want to put like 3 fingers into that bowl and then lick them? Or, I guess you could be a tad bit more dainty and use pita chips, but c’mon, when it’s that good (and this hummus is THAT good), I’d rather have it be finger-licking good! ;)

Oh, hey. What’s this? Yup, you get a two-fer today. Only cause these are so easy-peasy that if I gave you 1 recipe, you would’ve felt cheated, and we wouldn’t want that, now would we?

Yes, homemade hummus AND homemade tahini sauce.

You can’t deny that hummus is one of those superfoods that us health nuts (or not) can’t get enough of. I remember in college, all the girls at the gym would be like, “omgz, I LUUUURRRRVVVEEEE hummus, I like eat it like everyday! It’s like so filling and like amazing!” I hope you read that in the most ditziest & high-pitched voice, ever.

I didn’t know what all this rage over hummus was, I thought it looked gross and like a pale paste that you put on your face at a spa. Yeah, I was totally living under a fossil and didn’t care for it.

UNTIL. They had samples at Costco (aren’t those the best?!) and I fell in lurve. I wanted their entire tub. I would’ve fought the sample lady for it. Sike. That would’ve been hella embarrassing. So yeah, isn’t that a cool story?

What’s even better about this story is that homemade hummus is to.die.for. YOU control the flavors (less garlic breath or more garlic breath) and the ingredients (say, you could make a roasted red pepper hummus!). And the reason why I threw the tahini recipe in this post is because to make hummus, it requires tahini. I didn’t want to spend $7 on a bottle at Whole Foods. I didn’t think I’d be able to use it quickly, so making my own was just easier (it’s TWO ingredients) and I could control how much of it I wanted to make.

Homemade Garlic Hummus

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Yield: 2 cups | Prep Time: 5 minutes | Cook Time: 5 minutes

Ingredients:

1 15. oz can of garbanzo beans, reserve the liquid

2 large garlic cloves, cut into smaller pieces

2 tbsp. tahini (recipe below)

Juice of 1 lemon

1/4 tsp. ground cumin

Large pinch of cayenne, more to taste

Salt, to taste

Olive oil

Dash of paprika for garnish

Instructions:

1. In a food processor add the beans, garlic cloves, tahini, lemon juice, cumin, cayenne, salt, a couple tbsp. of reserved liquid, and a drizzle of olive oil.
2. Process until well pureed. If it doesn’t seem like it’s going anywhere, not getting pureed, drizzle in more olive oil and thin it out with the reserved liquid.
3. When ready to serve, spoon into a small dish/bowl and sprinkle paprika on top. Serve with pita chips, olives, anything you want!
4. This can be covered and refrigerated for 1-2 weeks.

Adapted from Three Many Cooks

Homemade Tahini Sauce

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Yield: 1/4 cup | Prep Time: 30 minutes | Cook Time: 5 minutes

Ingredients:

1/2 cup white, unhulled, sesame seeds

Olive oil

Instructions:

1. Toast sesame seeds on low heat in a skillet for 10-15 minutes until seeds are toasted, stirring often, careful not to burn them.
2. Let sesame seeds cool for about 10-15 minutes before putting in food processor.
3. When ready add sesame seeds to food processor and drizzle 3 tbsp. of olive oil to get it started. As it’s processing, drizzle in more olive oil until it comes together in a liquid paste. Not too thin or too thick.
4. This can be covered and refrigerated for a few weeks.