This is really good - much better than Trader Joe's. I've never used tahini when making hummus because I never have it around. I use roasted almond butter instead. I've also used cashew butter. Both add a haunting depth and an elusive nuance. Excellent! Give it a try. I up the cumin and throw in some chipotle chili powder along with the cayenne, and use two cloves of garlic that have been roasted in their skins in a dry skillet until they turn dark in spots. Really mellows it out and complements the roasted nut butters. The mixture has to be thinned with olive oil and water while blending to reach the right consistency. Oh, and I always fire roast my own peppers. The good thing about home made hummus is that you can tweak it to suit your own tastes. This is a very good recipe to start with. The parsley is superfluous
This recipe is a delicious alternative to regular hummus; the spicy and sweet flavors are perfect. Like any hummus recipe it's easy to tweak to your personal preference (more sour, more spicy, etc.). Sometimes I use roasted garlic for even more flavor. I literally licked the inside of the blender when I first made this, it was so good! :)
This recipe is delicious as is, but I added extra Cumin and Cayenne Pepper and a bit extra red peppers. If you don't have Tahini, it is very easy to make it. Just lightly toast 1/4 cup of sesame seeds in a 350 degree oven for about 5-10 minutes, but do not brown them. Let cool, and then put them in a food processor with about 1 Tablespoon of EVOO, until the Tahini is paste-like. Top the humus with some chopped up roasted red peppers. Very delicious.