You can use either a food processor or a powerful blender, like a vitamix to blend your ingredients.
Authentic Tahini Hummus
I make 2 varieties of traditional hummus, one is a raw sprouted hummus and the second is this one, a tahini based hummus. I call this one authentic because it is my husband’s family recipe from Aleppo and there is a little secret ingredient that most people don’t typically use when making hummus. Making your own hummus is easy, it requires a few simple ingredients and the flavor is by far superior to those store-bought ones. We make it often and use it as a side dish for various Middle Eastern dishes like chicken, kabobs and even as a snack with sides of veggies or pita chips. It’s most definitely a staple in our home and it’s also so easy to make. I think once you make it, you will never buy that store bought stuff ever again. I recommend using only organic ingredients and a very good quality tahini.
You can use canned garbanzos/chickpeas, yes they’re both the same or you can purchase dried beans. If you use the latter, you will have to soak the beans over night, rinse them and boil them until tender before using them in the hummus recipe. Another important step to achieving a creamy consistency is peeling the skin off of the garbanzos, this step is a must and it’s the step that takes up most of the time for this recipe. I find it a bit tedious but worth the extra effort. I literately pinch off the skin by holding a bean between my thumb and pointer finger then gently squeezing the bean to release the skin. It peels off very easily. Peeling the garbanzos before blending, creates a lighter, silkier texture that’s just simply irresistible. I guarantee you will love it, if you like hummus. For the purposes of this recipe, I will be using canned garbanzos.
Alright, remember I mentioned a secret ingredient? That ingredient is ice cubes yup you read correctly, ice cubes. Does it sound crazy? I thought it did when I first learned how to make hummus over 30 years ago but this works! The ice cubes help create a fluffier, creamier texture and also gives it a lighter color. I know, crazy but it works, try it next time you make hummus, make one using ice cubes and one without. You will find that it’s true. Let’s get started!
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I always use 3 to 4 ice cubes, this is just how I was taught.
- 2 Cups
- Prep time: 20 Minutes|Cook time: 15 Minutes|Total time: 35 Minutes
- If you use canned garbanzos, rinse them and make sure you peel the garbanzos.
- In a high powered blender or food processor, add all of your ingredients and blend on high until well incorporated, creamy and smooth.
- Pour onto serving dish and top with olive oil, cumin, sumac or paprika and a parsley sprigs.
- To peel the skin off of the garbanzos, I literately pinch off the skin by holding a bean between my thumb and pointer finger then gently squeezing the bean to release the skin. It peels off very easily.
- If you don’t have or can’t find Aleppo chili, you can also use paprika. You can also use sumac, it’s made from ground berries of a wild sumac flower. It has a tangy and sour, acidic flavor but almost resembles lemon juice. That’s the best way I can describe it.
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