Simple Chickpea Dip (Print Version)
# Ingredients:
01 -
1 (15oz) tin chickpeas or 1 ½ cups (250g) home-boiled chickpeas.
02 -
1/4 cup (60ml) squeezed lemon juice, about one big lemon.
03 -
1/4 cup (60ml) thoroughly mixed tahini.
04 -
1 tiny garlic clove, finely chopped.
05 -
2 tablespoons (30ml) pure olive oil, with extra for topping.
06 -
1/2 teaspoon cumin powder.
07 -
Salt according to preference.
08 -
2 to 3 tablespoons (45ml) icy water or bean liquid.
09 -
Sprinkle of paprika, sumac, or Za'atar when serving.
# Instructions:
01 -
Dump tahini and lemon juice into your food processor and run it for 1 minute. Wipe down the sides and bottom, then blend another 30 seconds till it's smooth.
02 -
Pour in olive oil, chopped garlic, cumin, and 1/2 teaspoon salt into your smooth tahini-lemon blend. Run for 30 more seconds, clean the bowl edges, and whirl until everything's combined.
03 -
Toss in half your chickpeas and whirl for a minute. Wipe down the bowl then add the rest, processing until you get a thick, smooth mix, roughly 1-2 minutes.
04 -
Got hummus that's too chunky? Gradually add 2-3 tablespoons of cold water or bean liquid while blending until it feels right.
05 -
Give it a try and add more seasoning if needed. Top with a little olive oil and a dash of paprika, sumac, or Za'atar before eating.
06 -
Pop your hummus in a sealed container in the fridge for up to a week, or freeze it with some olive oil on top for a month max.
# Notes:
01 -
Want super smooth hummus? Use a food processor and don't forget to wipe down the bowl sides often.
02 -
The liquid from your canned chickpeas can make your hummus lighter than using plain water.
03 -
Love garlic? Throw in an extra clove or try it roasted for a sweeter kick.
04 -
No tahini around? Try plain unsweetened peanut butter or just add more olive oil instead.