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Rachael Ray's 30-Minute Healthy Recipes

Tahini Hummus


* 2 cans (16 oz) garbanzo beans, drained and rinsed
* 1/4 cup light olive oil
* 1/2 cup vegetable or chicken broth
* 1 large garlic clove, minced
* 1 Tbsp celery leaves
* 1/2 Tbsp sweet onion, minced
* 2 Tbsp lime juice (or lemon)
* 1 1/2 Tbsp tahini
* 1 tsp salt (more or less to taste)
* pinch black pepper
* dash red pepper flakes (optional)


1) Put all the ingredients in food processor. (You may want to only put 1/2 teaspoon of salt in, adding more at the end if you like.)
2) Start pulsing until combined, then shut off and stir to get pieces off sides of food processor bowl.
3) Turn food processor on and let run, turning off several times and scraping the sides.
4) Be sure to taste after scraping the sides and add more seasonings if needed.


I'm a nut for hummus, but am not crazy about spending more than $5 for a little tub of the store bought stuff. This is an inexpensive way to enjoy hummus as much as I like - which is a lot!

Homemade hummus can be a little disappointing if you're used to the incredibly smooth stuff you get in the tubs. However, the tahini adds a lot of creaminess to this recipe.

Tahini is actually ground sesame seeds in a liquidy smooth paste form. It's rather expensive, but a little goes a long way. Be stingy with it at first as it can have a bitter taste if you add too much. I always start off with half of whatever the recipe calls for, then add more. If you want to omit the tahini entirely, just add more olive oil or even a chunk of tofu would do.

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