I like my hummus a little thicker than most store bought types, and I don’t use much oil either.
2 15oz cans chick peas or garbanzo beans, drained*
3 garlic cloves
2 T tahini (sesame seed paste)
Juice from 1 lemon
1/2 tsp salt
1 tsp cumin
1 T olive oil
About 3/4 C juice from chick peas
Pinch of paprika (optional)
You can serve hummus with several things. Ditch the mayo and use it as spread on a sandwich or wrap. Serve it with pita chips, pita bread, pretzels or crackers if you need a carb fix. Is your garden over grown with veggies? Great! Serve hummus with red, green or yellow bell peppers, tomatoes, carrots, cucumbers, endives or olives. Last but not least, don’t be afraid to make a different kind of hummus all together. Black bean hummus or roasted red pepper hummus are great options. Add your favorite Mediterranean spices to it and make it your own.
I always buy the Krinos brand of Tahini, but anything will work. I get mine at Publix, but I have seen it other places also. In my grocery store, it is either with the Middle Eastern foods, or sometimes it is in the peanut butter isle. If you can’t find it, just ask! (It can also be found online on some Mediterranean store sites or even amazon.)