Snapguide
STEPS
INGREDIENTS
Drain and rinse 2 15-oz cans of cooked chickpeas. Shake off as much water as possible but there is no need to pat dry.

Drain and rinse 2 15-oz cans of cooked chickpeas. Shake off as much water as possible but there is no need to pat dry.

Juice of 1/2 lemon.

Juice of 1/2 lemon.

Two tablespoons of toasted sesame oil. This item is crucial as it provides the essential flavor to hummus.

Two tablespoons of toasted sesame oil. This item is crucial as it provides the essential flavor to hummus.

One heaping teaspoon of tahini (sesame paste). OR one tablespoon of tahini and two tablespoons of vegetable oil can be used as a substitute.

One heaping teaspoon of tahini (sesame paste). OR one tablespoon of tahini and two tablespoons of vegetable oil can be used as a substitute.

One teaspoon of cumin. Freshly toasted and ground cumin seeds are a bonus, if you have the time.

One teaspoon of cumin. Freshly toasted and ground cumin seeds are a bonus, if you have the time.

1/2 teaspoon of salt. The fresh lemon juice bumps up the flavor so very little salt is needed.

1/2 teaspoon of salt. The fresh lemon juice bumps up the flavor so very little salt is needed.

Mix all together making sure the tahini is well dissolved and blended with the other ingredients. This may seem like it's not enough but it is intensely flavored and will coat the chickpeas.

Mix all together making sure the tahini is well dissolved and blended with the other ingredients. This may seem like it's not enough but it is intensely flavored and will coat the chickpeas.

Finely shred some white onions to taste.

Finely shred some white onions to taste.

Gently blend all the ingredients together. Serve. This dish is very flavorful and filling. Enjoy! Thanks for viewing. For awesome napkins, please click on http://goo.gl/wRi61C

The creator of this guide has not included ingredients