my hommus recipe

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USE HOME-COOKED CHICKPEAS AS BASE. NOT THE STUFF FROM CANS.

cook chickpeas without anything. they freeze well, so make as much as you want. cook them SOFT.

roughly:

* 1 cup of chickpeas
* 2-3 spoons of tahin
* 2-3 spoons of olive oil
* 2-4 spoons of lemon juice (to taste, I like with more)

mix in blender to your favorite grade of smoothness (or mush through sieve twice)

add spices to your taste:

* freshly ground cumin (pinch - half a teaspoon)
* pepper, salt
* garlic - 1-2 cloves

comments:

* I also like 2 spoons of sour yoghurt, makes the hommus even more creamy
* "white" tahin is made from peeled sesame seeds. the darker stuff from whole seeds is 
  more tart & slightly bitter, use carefully!
* I like it lemony, garlicy and rather flavourful but don't overpower the chickpeas

my hommus looks like this: https://pbs.twimg.com/media/CCt2EziW0AAPyT9.jpg

freshly made hommus lasts a day or so in the fridge, you can e.g. make in the evening for breakfast, no problem!

Hummus freezes well, if you cover it with olive oil.

http://healthyeating.sfgate.com/freeze-hummus-8347.html

And, it even tastes good warm, so you can thaw it quickly in microwave, warm water, etc.