Description
A creamy and flavorful Middle Eastern dip made from blended chickpeas, tahini, lemon juice, and garlic. Perfect as a spread or appetizer.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Paprika and chopped parsley for garnish (optional)
Instructions
- In a food processor, combine tahini and lemon juice. Process for 1 minute until whipped and creamy.
- Add minced garlic, olive oil, cumin, and a pinch of salt. Blend until well combined.
- Add half the chickpeas to the processor and blend for 1 minute. Scrape down sides and add remaining chickpeas. Process until thick and smooth.
- With the processor running, slowly add 2 to 3 tablespoons water until desired consistency is reached.
- Taste and adjust seasoning with more salt or lemon juice if needed.
- Transfer to a bowl, drizzle with olive oil, and garnish with paprika and parsley if desired.
- Serve with pita, vegetables, or as a spread in sandwiches.
Notes
- Use freshly cooked chickpeas for even creamier texture.
- Peeling chickpeas can yield a smoother hummus.
- Store in an airtight container in the fridge for up to 1 week.
- Add roasted red pepper or avocado for flavor variations.