No no no no, you’re all wrong. It has to have tahini. But the mistake most people make is to put too much in. Sesame has a very strong taste, so should be used sparingly.
My own personal recipe, which takes two minutes, is easy as anything, and makes great hummus (IMO):
Strain the chickpeas, but reserve the brine. Juice the lemon and throw the rest away. Drop all the ingredients apart from the brine into a food processor (or a large pestle and mortar if you’re feeling energetic) and blitz. Then add a few spoonfuls of the chickpea brine and blitz again if you need to loosen it up a bit. Pour into a bowl, smooth out, sprinkle with more cumin and a slice of lemon. Voila.
They’re good, but I like Cedar’s even more. They have a delicious roasted red pepper variety, as well as a roasted garlic flavor that is wonderful and gives you atomic garlic breath.
I actually came here to ask if anyone has had a chunky Hummus. As a student my Hebrew teacher – born and raised in Israel – brought the first hummus I’d ever had and called it Chomos (gutteral ch). It was a typical paste but slightly soupier with chick pease, garlic, onions and other stuff I can’t remember.
Around here hummus tends to be about three to four dollars for a tiny little tub, as opposed to about a dollar for two cups if you make your own. I prefer to make it, partly because I’m twoo stingy to spend eight bucks for a decent amount, and partly because they never put enough garlic in the store stuff.
