A Lebanese friend taught me this recipe. I substituted Japanese nerigoma sesame paste for the tahini to make the preparations easier for myself since I live in Japan, but use what you have available!Although it takes more effort, it tastes better if you make this with cooked dry chickpeas instead of canned. Let the dip rest for several hours in the refrigerator before serving it to let the flavors settle in and round out the taste of the garlic. If you think "maybe it's not quite spicy enough" when you taste the dip right after it's made, it should become just right after having it sit for some time. Tahini (sesame paste) is hard to get in Japan, so I substituted in nerigoma sesame paste which is just a tad thicker in consistency. If you don't have nerigoma either, you can just try adding about a teaspoon of sesame oil. Recipe by nohunohu

It is pretty easy to make hummus and is much cheaper to make it from scratch than to buy already-cooked hummus at stores. I like to dip vegetables like celery, bell peppers, and cucumbers and I also like to eat it itself. it is a good topping for falafels.

Two of my grandparents were from Lebanon, thus I grew up eating and loving Middle Eastern food. This is how I make hummus these days. Note: A Nutribullet-kind of blender will yield a smoother hummus than a food processor will.#GoldenApron23 #appetizer #party

I make it evers other day,because I like it so much. If I visit a friend I always take a portion. Just put it in container in the fridge

An amazing recipe for hummus, approved even by our Lebanese friends!

I love hummus! I used a lot of different recipes, but this one has been the most consistent and with plenty of flavor! This is a a basic recipe to which you can add different ingredients for different flavors, like roasted red pepper.

This is my take on hummus. I use the base of Alton Browns recipe and add a bunch of ingredients to it. I add different things and amounts for every batch.

I got into a Hummus on whole-grain crackers craving. Seemed expensive and not quite to my taste. So I came up with this.

The most famous Lebanese appetizer of all times! It consists of pureed chickpeas blended with tahini - sesame paste -, garlic and lemon juice. It is served with a drizzle of olive oil and pita bread.

This is far better then store bought

From The Mediterranean Diet by Marrissa Cloutier and Eve Adamson

I made homemade hummus from my own tahini paste since a couldn't find tahini in the super market. Simple and easy way yet you'll enjoy the natural healthy middle eastern taste.