you got this. weird brand. i don't care for it.

So, most tahini will be bitter if the seeds aren't hulled then roasted.

This brand is fairly mild in flavor, middle of the road.

You want a lot of some premium stuff at a good price? Even though it's not Mediterranean sesame...

https://www.amazon.com/Pepperwood-Stone-Ground-Unsalted-Gluten-Free-Peanut-Free/dp/B072BNKVXZ/?th=1


It mimics: https://www.amazon.com/Joyva-Tahini-15-ounces/dp/B000HQL51U


And Joyva is kinda the 'gold standard of the old guard' for sesame candy.

Woo ok! Sorry, I had to make this two nights in a row to make sure it tasted right the next day!

Hummus

1 2/3 cups canned chickpeas, drained and rinsed (rinsed!!!!) (you can use dried just fine, it's cheaper, but requires some finesse to get a consistent result like you can with canned)

1/3 cup water (some people use the water the chickpeas came in/were cooked in, but I just rinsed the fuck out of these chickpeas for a damn reason...)

1/3* cup lemon juice (fresh squeezed is best here! but 95% of the time I use the giant bottle you get in the juice aisle)

1/4 cup tahini (don't cheap out on this! you will RUIN your hummus! I'd rather use peanut butter than a bad tahini. You should feel like hedonism bot eating a spoonful of pure tahini of your choice. I've used like 50 kinds of tahini and the one I always return to is Joyva -- I've gotten it for $6 at wal mart before.)

1 tbsp evoo + 1 tbsp drizzle on top to serve

1-3+ garlic cloves

1 tsp salt

1 tsp cumin (this is kind of strong, but I like cumin, you can probably cut this back to 1/2 tsp... I've gone as high as a heaping tablespoon)

black pepper to taste*

^^^These ^^^measurements ^^^will ^^^give ^^^you ^^^a ^^^nice ^^^dipping ^^^consistency ^^^like ^^^you ^^^get ^^^in ^^^tubs ^^^in ^^^a ^^^store. ^^^I ^^^prefer ^^^stuff ^^^you ^^^could ^^^lay ^^^bricks ^^^with ^^^so ^^^sometimes ^^^I ^^^really ^^^cut ^^^back ^^^on ^^^the ^^^water.

Take half your chickpeas/water/lemon juice, and the rest of your ingredients and toss them in a food processor. Food process it. Add the rest of the chickpeas/water/lemon juice, and finish food processing it. Bingo bango you made hummus. I add water usually last in the process so I can make sure I'm not making hummus soup. Ages best with flavors mixing a few hours in the fridge.


**

Let me know if you end up making it and/or hating it and/or liking it! If it doesn't hit the spot for what you're looking for in hummus I'm sorry, but I think this is the best plain traditional hummus possible (beats the SHIT out of anything I've ever eaten in a store tub). If you want advice tweaking it to your tastes I'd be happy too, I'm getting a new food processor and I'm gonna make a few gallons of hummus this weekend now that I've finally written down the recipe =)

I've replaced basically every ingredient with something at some point in my years of using this recipe.

This is shitty food porn, so if you really want to make some garbage that would make me mad: use the worst pre-squeezed lemon juice you can buy, use jif shit peanut butter instead of tahini, garlic powder instead of garlic. That's some /r/grilledcheese vs melt type of offense for me.

Edit: If you've got strong taste buds or aren't looking to watch your figure, get really generous on your tahini, olive oil, garlic, and cumin. You can up those on this recipe alone as a start.