Description
A delicious and creamy hummus made from chickpeas and tahini, perfect as a dip.
Ingredients
Scale
- 1 1/2 cups cooked chickpeas
- 1/3 cup tahini
- 2–3 tablespoons fresh lemon juice
- 1–2 garlic cloves
- 2–4 tablespoons ice-cold water
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- Salt to taste
- Paprika, chopped parsley, and extra olive oil for garnish
Instructions
- Drain and rinse canned chickpeas, or cook dried chickpeas until tender. Peel for extra creaminess.
- In a food processor, blend tahini and lemon juice for about 1 minute.
- Add garlic, cumin, and a pinch of salt. Blend until smooth.
- Add half the chickpeas and blend for 1 minute. Scrape down sides, add remaining chickpeas, and blend.
- Gradually add ice-cold water while blending until the hummus is light and creamy.
- Taste and adjust seasoning — more lemon, salt, or garlic if desired.
- Transfer to a serving bowl. Swirl with a spoon, drizzle olive oil, and garnish with paprika and parsley.
Notes
- For extra flavor, consider adding roasted garlic or a pinch of cayenne pepper.
- Store leftover hummus in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg