Description
A creamy and flavorful Middle Eastern dip made from blended chickpeas, tahini, lemon juice, and garlic. Perfect as a spread or dip for vegetables and pita bread.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup 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 to whip and make the mixture creamy.
- Add minced garlic, olive oil, cumin, and a pinch of salt. Process until well blended.
- Add the chickpeas and process for 1–2 minutes until thick and smooth. Scrape down the sides as needed.
- With the processor running, slowly add 2 to 3 tablespoons of water until desired consistency is reached.
- Taste and adjust salt or lemon juice as needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika and chopped parsley if desired.
Notes
- For a smoother hummus, peel the chickpeas before blending.
- Adjust garlic and lemon to taste for a more personalized flavor.
- Can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg