So I made my own Hummus last weekend and loved it. I didn’t have any tahini on hand but it managed to turn out just fine without it!


1 (15.5-ounce) cans chickpeas (garbanzo beans), rinsed and mostly drained reserve 1/4 to 1/2 cup liquid to add to food processor

2 garlic cloves, crushed

1/2 teaspoon Mirin

1 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon ginger oil

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 to 1/2 cup chopped Cilantro (Me and my family like a LOT of cilantro)

Dash or two of red pepper flakes


In a food processor, puree the chickpeas, mirin, cilantro and garlic with both oils, lemon juice, tahini (if using), red pepper flakes, salt and pepper until smooth and creamy. Add reserved liquid from chickpeas as necessary to achieve the desired consistency.

Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.



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