Emmee

A little different than your standard recipe, but once you try it you won’t go back to store bought again

From Susie Fishbein’s Kosher by Design Short on Time:

1 (15 oz) can small white beans or cannellini beans, drained and rinsed

1 (15 oz) can chickpeas, drained and rinsed

3 cloves fresh garlic (I sometimes add a 4th)

1/2 cup tahini (sesame paste)

juice of 2 lemons (I use lemon juice)

1.5 T soy sauce

1.5 t salt

1.5 t ground cumin

1/2 t cayenne pepper (I skip that)

1/8 t ground white pepper

1/3 cup extra-virgin olive oil

1/4 cup cold water or more as needed

Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute. Drizzle the oil and water and process again. Add more water as needed to thin chummos to desired consistency.