Description
A creamy and flavorful Middle Eastern dip made from blended chickpeas, tahini, lemon juice, and garlic.
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
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons water
- Dash of paprika, for garnish
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a food processor, combine tahini and lemon juice and process for 1 minute until creamy and whipped.
- Add minced garlic, olive oil, cumin, and salt. Process until well blended.
- Add the chickpeas and process for about 1 minute. Scrape sides and bottom of bowl, then process again until thick and smooth.
- With the food processor running, slowly add 2 to 3 tablespoons of water until the hummus reaches your desired consistency.
- Taste and adjust seasoning as needed.
- Spoon into a serving bowl, drizzle with olive oil, sprinkle with paprika and garnish with parsley if using.
Notes
- For creamier hummus, peel the chickpeas before blending.
- Store in an airtight container in the fridge for up to 1 week.
- Can be frozen for up to 3 months.
- Add roasted red pepper or sun-dried tomatoes for variation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 0.3g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg