I love hummus. Well, my own hummus.
I discovered hummus about five years ago and was hooked because I love beans. But, there was a flavor I couldn’t pinpoint that seemed ‘off’ to me, so I did some research and found out it was the tahini I didn’t care for.
Which is weird, because tahini and garbanzo beans are what make hummus hummus. Without tahini, you just have beans.
Or, so I thought. I played around with the recipe and came up with my own. If you’re a traditional hummus fan, you might not like this recipe. If you enjoy any kind of hummus, you’ll be happy.
The nice thing about this recipe is that the measurements are flexible. Aside from the two cans of beans, you can adjust the amount of the other ingredients to your personal preference. (I vary it a bit every time depending on what I have on hand) and I always love it. And eat whole thing in a few days.
Here’s my Tahini-free Hummus recipe:
|With more salsa and turmeric|
I love this recipe because, with all the phases of tasting, I get to eat half of it while making it.