You can catch a glimpse of the tahini emulsion in the upper right picture, below.
harissa. Well…not the toddlers on that last one.
Homemade Creamy Hummus
Put tahini, lemon juice, and water in the food processor. Blend (and scrape down if any tahini sticks) until it forms a thick creamy emulsion.
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 Tbsp water
- 4 small cloves of raw garlic (the raw garlic adds a spicy kick so adjust according to your tastes!)
- 16 oz can chickpeas, drained
- 1/2 tsp salt
Blend garlic and salt into the tahini cream.
Add the chickpeas and blend until your hummus is totally smooth and creamy. Note that this recipe calls for fewer chickpeas (in proportion to the other ingredients) than many other recipes – it is more tahini and lemon heavy, which helps achieve that delicious texture!