If you do not have Tahini paste, you can prepare it as follows: Roast a cup of whole sesame seeds and puree with one-fourth cup of olive oil to make the Tahini paste.
Soak a cup of almonds for few hours. Pulse them in a food processor. Add a tablespoon of Tahini paste, 4 chopped garlic, a teaspoon of cumin seeds, a teaspoon of cayenne pepper, quarter cup olive oil, quarter cup lemon juice, and a pinch of sea salt. Pulse until you get a creamy texture. Add a bit of water if you want a smoother consistency.
You can store both the Tahini paste and hummus in an air tight glass jar for up to three months in the refrigerator.
Use it as a dip with vegetables – white and red radishes, celery sticks, and cucumbers. Great snack as well as an appetizer and you can also use it as an entrée.
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