One of Adam’s coworkers mentioned she enjoyed making her own hummus. She gave him a recipe which pretty much resembles what I have below, though I replaced the herb with parsley and cut back a bit on the oil.
My garden is overflowing with parsley. The cilantro quickly withered in the Atlanta heat but the parsley is going strong.
My best kitchen helper was at hand, ready to spice things up.
I don’t own a food processor so I used my trusty Blendtec blender and the sauce setting.
1 can chickpeas drained and rinsed
1 clove minced garlic (I used WAY too much and it was super spicy)
1/4 cup sour cream
3 tablespoons tahini (sesame paste)
1 tablespoon lemon juice
1 tablespoon sesame oil
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt, or just skip this and add to taste
1/4 teaspoon cayenne pepper or hot sauce
1-2 tablespoons water, depending on how thick you like your hummus
The hummus was delicious and fresh. I did have to search out three stores for tahini. Finally hit jackpot at Publix! I stored it in two smaller containers for easy and quick snacking.