This one is my kids favorite dip. Even though there is a lot of commercially made hummus dips out there nothing can compete with home made one. I never used recipe. Long time ago when I first time came to U.S my friend Julie showed me how to make it and procedure stayed with me. Maybe that’s why every hummus I make does taste a bit different then previous one. Nevertheless they are all so delicious. But this one was best so far and kids loved it more then one from the store. Here we go.

By the way all ingredients are organic. That improve taste as well.

After garbanzo beans are soaked for the day you can put them in a crock pot to simmer overnight. In the morning you will have beans ready for blending. This is good to do because garbanzo beans are little bit heavy for digestion. That is why they are going so well with cumin seeds too. They aid digestion as well.   Save broth and include it in the recipe. We avoid using can food. There is enough aluminum in the air already so why taking it through the food as well?

You will need:

– 4 cups cooked chick peas

-1/2 cup of broth you previously cooked chick peas

1/4 cup olive oil

1/4 cup lemon juice

3 tbsp tahini

1/2 tbsp salt

1 tbsp grounded cumin seeds

Never use table white salt that was bleached and have processed. Pink salt will do just fine.

Let it cool a bit and serve with your favorite food. We eat it with chapati, flat bread or home made tortilla like this one. Sometimes we use it as a snack with baby carrots and celery.

Enjoy! If you can’t eat it all reuse your plastic container and store your hummus for few days. Probably good for week or two but in our home it is gone by the next day.