This homemade hummus is so good you’ll never buy it from the store again:
and sauces, and pretty much like you would nut butters. Hummus really shines when a hefty amount of tahini is used. So I’m not talking about a tablespoon or two, I’m talking. Once you become familiar with the nutty taste of tahini, you’ll probably realize that’s why you love hummus so much and you’ll add more than just half a cup. I fully support it!
Beyond the proper use of tahini, lemon zest and juice, garlic, and coriander are my other non-negotiables. I like my hummus bright, hence theadds another layer of flavor with a very subtle kick. I add ato the mix simply because I love its aromatic properties and it makes everyone wonder what’s in it. If you only have ground cumin on hand, that works! Or skip the spices altogether, you’ll still end up with a flavor-packed hummus you’ll be dipping more than just baby carrots in.
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