Our house hummus has wandered pretty far off the beaten hummus path, due to Wesley’s love of tahini and my huge surplus of sage. The result is delicious, but probably too eccentric to call ‘hummus’ without qualification — hence it’s official designation as THH.
2 cans (roughly 4 cups) of thoroughly-cooked chickpeas (reserve liquid)
4 tbsp lemon juice (the kind in the bottle is fine!)
1/2 cup tahini
1 1/4 tsp salt
A large handful of dried sage leaves, crushed
Combine ingredients in a high-speed blender with about half of the chickpea liquid and blend until whipped and smooth. If the mixture is too thick to blend fully, add in more chickpea water as needed. The goal should be light and fluffy, not thick and pasty.