Earlier this week I visited a local Middle Eastern grocery store (Baladay), to pick up some Medjool Dates for a raw key lime pie Trinity and I were making. David, one of the owners, graciously showed me around and taught me about so much more than Medjool Dates. I left with Medjool D, Maya Mangos and even fresh dates. He allowed me to sample fresh olives, olive oil and showed me all around his grocery store.
So I decided we should go back to get some tahini and olive oil for hummus. We picked up some special olive oil and tahini to make our hummus today. My friend Dreena Burton (and best vegan cook book author in my opinion) believes that hummus is a food group. Here are all her hummus recipes to prove it, just click here.
Today we are going to make her simple and classic creamy hummus recipe:
2 cups cooked chickpeas (rinse and drain if using canned)
3 1/2 – 4 1/2 tbsp freshly squeezed lemon juice (adjust to taste, see directions)
2- 2 1/2 tbsp tahini
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