On to the Hummus. This recipe likely came about before tahini was readily available, as it uses whole sesame seeds that are toasted before being blended with the chickpeas. I find the taste of commercial tahini to be rather bitter, and sesame seeds are so nice to have around for topping rolls, putting in stir fries, using in baking.
I use a Vitamix, so I just peel and seed the lemon before chunking it in the blender. If you don't have a high powered blender, you might just use the juice.
Yield is approximately 1.5 cups
1.5 cups of cooked chickpeas, drained (but save the liquid). This is equivalent to a 14 ounce can
1 lemon (or lime), juiced if you don't have a high powered blender
1/4 cup sesame seeds (raw)
1 teaspoon cumin seed (or sub ground cumin if that's what you have)
1 teaspoon salt
1-2 cloves of garlic
1 Tablespoon extra virgin olive oil
3 Tablespoons of the reserved chickpea liquid
Paprika (optional, but nice on top, especially smoked paprika)
Toast the sesame seeds and cumin seeds in a dry frying pan until toasty and fragrant. Dump this in your blender with the garlic cloves and let the blender grind that up (see the second picture above). Add all of the remaining ingredients and start blending. You might find that scraping down the sides of the blender helps to get it all ground without making it soupy.
I like mine thick enough that it will stand on a spatula (picture three). The last picture has a sprinkling of smoked bittersweet paprika on top.