Let’s get one thing straight. I hate cheaters of all types except on two occasions: during diets (no dessert makes people cranky) and while cooking. All recipes can be adjusted and substituted when cooking in my kitchen, especially when it comes to weird ingredients… Like tahini.

What even is that stuff? I will inform you that it is a sesame paste sort of like peanut butter but nothing like peanut butter. *Sigh* I’m not very helpful am I?

I scoured the internet for tahini substitutes in hummus but found nothing promising. Not wanting to invest in a jar (it’s not cheap), I boldly cheated my way through making hummus! And it turned out deliciously!

Not every recipe is cheat-able, but I think you won’t even notice the tahini missing from the tasty spread. This recipe is terribly easy if you own a food processor, and takes about 5 minutes to make. Did I mention it’s SO much healthier than serving up queso or a mayo based dip at your next party? If you serve with carrots, hummus is an incredibly low calorie and flavorful snack; though I love mine with pita chips… I did mention I can be a bit of a cheater…

Ingredients:

1 can (16 oz) Garbanzo Beans (or chickpeas, same thing), beans strained and 1/4 cup of the juice saved
3 Tbs Lemon Juice
1 Clove of Garlic, minced
1 Tbs Olive Oil
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
1 Tbs Fresh Parsley (leave out if you don’t have any fresh stuff, the dry doesn’t really add much flavor)
Optional – Paprika, Olive Oil, and Parsley for garnish

It’s as simple as this: Throw all of the ingredients into a food processor and pulse until you have a creamy consistency. If it’s not smooth, add a bit more of the garbanzo bean liquid and keep pulsing. Pour into a bowl. Use a spoon to create a small circular indentation and pour olive oil into it. Sprinkle paprika into the center and top with a sprig of parsley.

Serve with carrots, celery, bell peppers, pita chips, or crackers. This hummus can be kept in the refrigerator for up to two weeks, but is best eaten within the first few days.