Creamy Hummus!

Photo credit: domesticdharma.blogspot.com

Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free, & oil-free option

Never buy hummus again!  Family and friends say this delicate hummus is the best they’ve ever had. It’s creamy with a good amount of lemon and just a hint of garlic.  And kids love this hummus!  Because it is mild, rather than heavy with garlic (and none of that stingy citric acid taste of store-bought varieties).

2 cups cooked chickpeas (rinse and drain if using canned)
3 1/2 - 5 tbsp freshly squeezed lemon juice (adjust to taste, see directions)
2- 2 1/2 tbsp tahini
2 tbsp extra-virgin olive oil (optional, can omit and add water as needed for oil-free version)
1 small or medium clove garlic, sliced (use small or none for little kiddos)
1⁄2 tsp toasted sesame oil (omit for oil-free version - but it adds a beautiful flavor note)
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste

In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate.

Note:
1) If making for a family, go ahead and double (or triple!) your batch.  I do it all the time.  Store extras in airtight containers in the fridge and freezer.  Hummus thaws beautifully!