1 cup dried chickpeas or 2 ½ cups canned chickpeas, drained, liquid reserved
1/3 cup tahini (sesame paste)
4 garlic cloves, coarsely chopped
1-2 tablespoon tamari
2 lemons, juiced (about 6 tablespoons)
2 tablespoons water or liquid from the chickpeas
4 – 6 whole wheat pita
Soak chickpeas overnight, drain water.
Place chickpeas in a medium saucepan in about eight cups of water, bring to a boil, cover, and cook for about 40 minutes, or until tender.
Place cooked chickpeas in the bowl of a food processor, along with the rest of the ingredients, and process until smooth and creamy – add liquid until hummus has reach a desired consistency.
If you don’t have a food processor, place ingredients into a large stainless steel bowl and process with an immersion blender.