Put chick peas, red peppers, red pepper juice, lemon juice, garlic, and seasonings in food processor. Turn food processor on and gradually pour in olive oil until desired thickness. (Should be thick enough to stay on the dipped veggies.)
By Kaye from Acworth, GA
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Puree all the ingredients in a blender or food processor using the pulse option. Scrape the sides as needed, until the mixture is smooth and slightly fluffy. Transfer to a serving bowl and refrigerate, covered, for 1 hour or up three days before serving.
By Deeli from Richland, WA
Is it necessary to add the tahini (crushed sesame seeds) to the hummus?
Elayne.millsmont, the tahini is what adds that extra special touch of flavor to hummus and there is nothing out there to substitute it with without ruining the overall recipe. Long ago a couple of different people told me to substitute it with peanut butter or almond butter. I tried both and ended up throwing both batches out because both were way too overwhelming. There is nothing even close to the nice light flavor of tahini. You can try it without the tahini and it will most likely taste okay but it still will not taste like it's really supposed to.
If you're worried about the size and price of a jar of tahini and it going bad before you can use it all you can stir it well and freeze for up to one year; then when you need a small amount just scoop out what you need. You 'must' stir it before freezing so the oil in the tahini is evenly dispersed after having sat on the store shelf so that what you scoop out frozen is the entire even blend of the tahini.
Wow, another awesome sounding recipe to try.
I have used sesame oil as a substitute for tahini for years and everyone loves my hummus. In fact when I have made it with tahini I did not enjoy it as much.