I usually don’t add tahini to my hummus, it’s expensive, hard to find, and I like it better without. I think the consistency and flavor of hummus with tahini is better for making wraps or sandwiches than for dipping.
I tend to make large batches of hummus at a time, so I often will make different flavors, and freeze some.
Sometimes I add tahini to a batch, but recently I have been adding PEANUT BUTTER instead, consistency and taste are very similar to tahini hummus, and its much cheaper (and peanut butter is AWESOME!) . Sometimes I add dried tomatoes, or roasted red peppers, it seems the possibilities are endless.
In the end though my favorite is just plain old basic hummus. I eat it with veggies and pita, put it on rice cakes or in wraps/sandwiches, or often I just mix some into a bowl with some veggies and balsalmic vinagrette.
2 cups cooked chickpeas (Simmer soaked chickpeas in water 1-2 hrs)
1 clove garlic
olive oil (about 1/3 cup)
lemon juice (about 3-4 tbsp)
Put the garlic in a food processor and pulse a few times till its chopped up good.
Add the chickpeas and puree until pretty smooth.
Add some olive oil, a pinch of salt, and lemon juice (I don’t measure just keep blending and tasting, until its very smooth and tastes right).
I usually add a little olive oil and lemon juice at a time until its right. I
find that if you puree longer you need less olive oil and liquids.
If you add other ingredients, such as tahini, you will probably need more liquids.
Hummus freezes pretty well and keeps for a long time in the refrigerator, however it may dry out some, I prefer it fresh out of the processor.
I have made hummus by hand before with a fork, it sucks but it is possible.