Roasted Garlic Hummus + Homemade Tahini
Here’s a great classic recipe for traditional hummus. There’s plenty of things you can pair this with–or you can always just eat it on its own. Along with the hummus, tahini is a really versatile ingredient; you can use it in things like dips, dressings, soups–even brownies.
2cups (approximately)
2cups (approximately)
  1. Bring a small frying pan to medium-low heat. Add sesame seeds. Toast for a few minutes until seeds are brown and fragrant, stirring constantly. Note: Do not leave pan unattended. Due to low surface volume, the sesame seeds will toast quickly. Burnt seeds = bad tahini.
  2. Add seeds to food processor and grind constantly until a dry paste has formed.
  3. While continuing to process sesame seeds, pour in olive oil until desired consistency is reached.
  1. Heat small frying pan to medium heat. Add 1-2 tablespoons of oil and chopped garlic. Roast for 30-60 seconds until golden-brown and fragrant. Remove from heat.
  2. Wash and clean food processor (asssuming you just made the tahini and now it’s dirty). Add 2 tablespoons of your homemade tahini, the can of garbanzo beans (aka chickpeas), garlic cloves, and roasted garlic. Pulse until combined. It should be the consistency of a thick, slightly chunky paste.
  3. While continuously pulsing the food processor, slowly drizzle in oil until it has reached your desired consistency. (Normally 2-4 tablespoons.) Chop lemons in half and squeeze in juice from all four halves, avoiding seeds. Add salt to taste.
  4. Place hummus into sealable container and refrigerate overnight to allow flavors to combine.
  5. Plate hummus into a small bowl and season with paprika.
Recipe Notes

With any leftover tahini, be sure to put in an airtight container and refrigerate. The tahini should last for at least 2 weeks in your refrigerator covered.

Tahini (also known as Ardeh) is a popular Mediterranean, Middle Eastern, & African condiment–a sauce made simply from toasted ground sesame seeds. It can be used for hummus, baba ganoush, etc.

You can buy tahini at your local grocery store, but bottles are typically very expensive. (I found one at a local discount grocery store for $8 a bottle.) For the few minutes it takes (and basically just the really cheap cost of seeds), making this is a no-brainer. You can leave the tahini in an airtight container and store it in the refrigerator for up to 2 weeks (possibly longer).

Be sure to use hulled sesame seeds (versus unhulled), or else your tahini will come out with a much bitter flavor.

Feel free to experiment with this base hummus recipe to create new flavors such as: roasted red pepper, jalapeno cilantro lime, roasted beetroot, etc.