Go Back

creamy hummus with lemon garlic sauce

5 from 1 rating

Ingredients

Hummus

  • 1 can chickpeas, also known as garbanzo beans
  • cup tahini
  • 2 garlic cloves, sliced (make it 3 if you loooove garlic)
  • Juice of 1 lemon
  • Appx 1/4 cup of water, maybe more, maybe less
  • 1 tsp toasted sesame oil
  • 1 Tbsp extra virgin olive oil

Lemon Garlic Sauce

  • 1 Tbsp tahini
  • 1 Tbsp bottled lemon juice, you could use fresh- I just like the really tart, strong flavour for this
  • 1 small clove garlic, minced

Instructions 

  • Make the hummus
  • First, you need to skin your chickpeas. I'm sorry, but that's the way it is. Drain and rinse them, then put them in a big bowl. One by one, squeeze them gently until they detatch from the loose outer skin.
  • Put the skinned chickpeas into the food processor with the garlic and run until they are almost powdered.
  • Add the tahini, lemon juice and garlic, and run until incorporated.
  • Depending on how runny your tahini is (it can really vary), the hummus might be too dry. Gradually add water until you get the creamy texture you want.
  • Once you're happy with the texture, add that teaspoon of toasted sesame oil and blend until it's all mixed in and lovely.
  • Make the sauce
  • Now, make the sauce by whisking the ingredients together with a fork. It may take a while to get all the lumps out. You may need some water or extra lemon juice to thin it out, depending on how thick your tahini is. Just play it by ear. This doesn't need to be precise. It will taste really strong, but you're going to use it moderately, so it's all OK.
  • Serve
  • Spread your hummus into a serving dish. Drizzle extra virgin olive oil on top, and drizzle big drops of the lemon garlic sauce all over.
  • Serve with pita bread, carrots, or just go ahead and eat it with a spoon.