Hi Lee! Our sesame seeds are grown in Ethiopia, primarily in the Humera region.

Curious as to where the sesame seeds that are used, are grown?
Thank you, for your help

Tahini is as caloric as peanut butter. Your recipe uses a lot of tahini! Wow!

Jeanne Evans is spot on! I could not believe the quantities I was reading. I said this will never work, but I have been using Soom Tahini for many years, and know from experience it’s the best. So I showed the recipe to my wife and she laughed at me and said No Way, or something to that effect. So I broke out the 64 oz Vitamix container and pusher. Of course she was right. It was like spackle. Sure, it was really smooth… the smoothest spackle I ever made. Stick to the real way…..
Bill

Hi Char! The recipe is great with or without the chickpea skins, but for a creamier taste we suggest removing the skins.

Hi Judith – yes! Soom is available at Whole Foods. You can also use our store locator to find Soom near you!
https://soomfoods.com/pages/find-us

My store doesn’t have soom tahini.
Where can I purchase a jar?

Do you recommend taking the skin off the peas? I have tried both ways with and without and prefer without the skins.

I really like this recipe. I am going to make some.

You can also use the liquid from the can of chickpeas, called aquafaba. It makes the hummus fabulously creamy. Highly recommend.

Looks good

Can you buy your brand in local stores?

Toall good cooking ladies: another middle Eastern side dish as good taste or better is ,,,BaBa Ganoush,,
Ingredients are:
Eggplant
Crushed walnut
Onion
Garlic
Seven spices
Lemon juice
Salt and pepper
Cooking with olive oils
We are talking really good stuff,
You can add mint and Fata cheese or plane yogurt,
I used it on 🍕 dough and added cooked chicken on the top with favorite cheese,,it is unbelievable, plus the leftover pizza actually tastes 👌 better after warming it.
Email me and love to hear ur opinions.

Hi Jeanne-
You are absolutely right! We missed adding the size of the can of chickpeas. We added that information above. The recipe calls for more tahini than some other recipes you may have found because our chef partners have shown us how using more high quality tahini creates a silky-smooth, ultra-creamy hummus. After making this recipe, we have to agree!
We hope you enjoy it as much as we do.

I used a shot of black cumin seed oil because that’s what I had, and I was going for “food as medicine” value.
Reduced lemon juice by a bit to compensate. Worked fine!

I can’t wait to try this hummus recipe.Out of tahini at the moment.

I can buy a variety of sizes of cans of chickpeas; your recipe needs to include the size/amount in ounces of the chickpeas called for. And that’s a lot of Tahini! I use less than 1/2 cup to a 13 oz. Can of chickpeas.

This hummus is so quick and absolutely delicious! I made a double batch and gave some to a friend and she loves it. Better than any store bought brand! I added a few extra pinches of cumin for that smoky note. I’ll be making this often. Five stars for this!