You'll Need: 1/4 cup tahini (ground sesame seed paste), 1/4 cup lemon juice (freshly squeezed if possible), 3 Tbsp olive oil, 1 whole clove garlic (peeled), 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp Himalayan salt, 4 Tbsp aquafaba (reserved liquid from straining the beans), 3/4 cup cannelini white beans (cooked or from can, strained), 3/4 cup garbonzo beans (cooked or from can, strained), 3-4 pinches of sesame seeds (for garnish), a couple pinches of paprika (for garnish)
How to Prepare: In a food processor blend the tahini and lemon juice for about a minute. Scrape the sides down with a spatula. Add in the olive oil, garlic, cumin, paprika, salt and blend for another minute. Scrape the sides down with a spatula. Add the aquafaba (reserved bean liquid) and all the beans and keep blending until you have a smooth consistency (1-2 minutes). Scrape the sides down with a spatula. Blend for 20-30 seconds longer. Now, take clean tasting spoons and taste the hummus. If you need to add more salt or a few more drizzles of olive oil, do so now. Carefully remove the food processor blade and set aside. Using a spatula, transfer the hummus to a serving bowl. Add a few pinches of sesame seeds and a couple pinches of paprika to the top of the hummus for garnish, if desired. Serve with sliced vegetables, crackers, pita chips. Or, smear some hummus on toast or bread for a sandwich. I also like to add a spoonful to a bowl of soup. Enjoy.
Tips: Measure out all your ingredients and arrange them on a parchment lined baking sheet. This is called your mise en place (sounds like: meez en plaz). Being organized is key to making great dishes in the kitchen. Also, when straining your beans, place your strainer over a bowl so you can easily reserve or save the bean liquid, also known as aquafaba.
 |
| Strain beans over bowl and reserve liquid (aquafaba) |
 |
| Mise En Place |
