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Easy, creamy, customizable hummus from scratch

Serves 8

1-1/2c dried chickpeas, or 2 cans, drained

1tsp sesame oil

3tbsp lemon juice

1/4c tahini

2 clove garlic, minced

dash of red pepper flakes

1/2c water (more or less)

Pour dried chickpeas into regular-sized crockpot and cover with water until 2in above the surface of the chickpeas. Cook on low overnight, 6-8hrs. Drain. If using canned chickpeas just skip this step.

In a food processor, puree all ingredients together, adding more or less water until desired consistency.

This recipe is highly customizable: want it less garlicky? Just eliminate the garlic. Not a huge fan of sesame oil? Cut it in half. Throw in some roasted red peppers or spinach for a flavor and color bomb. 


Freeze in a sealed Tupperware for up to 1 month. Defrost overnight.