Easy Hummus Dip
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
You'll need:¼ cup (4 tbsp) Tahini (a sesame seed paste found in international or eastern foods section)¼ cup (1 med or large) fresh lemon juice2 Tbsp extra virgin olive oil (plus a little more to drizzle when serving, if desired)1 med. garlic clove, coarsely chopped - more or less to taste½ tsp ground cumin½ to 1 tsp kosher (or table) salt, to taste - see TIP!then2 cups (1 can) chickpeas, also called garbanzo beans.And finally, a dash or two of paprika for serving.
The trick to getting a nice, smooth hummus is to start with creaming the tahini. So in a food processor, add the tahini and lemon juice and process at full speed for about 1 minute. Scrape the side & bottom then process another 30 seconds or so. This will give you a very light, creamy tahini sauce.
Add the olive oil, coarsely chopped garlic, cumin powder, ½ tsp of the salt (for now) and process again for about 1 minute, scraping down halfway through.
Next, drain the chickpeas but keep about 3 tablespoons of the juice/water for later. Rinse the beans and put half into the processor. Process this for 1 minute, then add the remainder of the beans, process for 1 or 2 more minutes, until it is smooth and rather thick.
Adding a tablespoon of the reserved juice at a time, process a little more until it is a nice, smooth creamy consistence. You may not need all the juice. Taste and blend in a bit more salt if needed.
Scrape out the hummus and pour into a container. For serving fancy, sprinkle a little paprika on top and drizzle a bit of olive oil, as desired.
Store in an airtight container and refrigerate for up to a week, if it manages to not all disappear right away.
Serving Size: Makes four ½ cup+ servings
Add the olive oil, coarsely chopped garlic, cumin powder, ½ tsp of the salt (for now) and process again for about 1 minute, scraping down halfway through.
Next, drain the chickpeas but keep about 3 tablespoons of the juice/water for later. Rinse the beans and put half into the processor. Process this for 1 minute, then add the remainder of the beans, process for 1 or 2 more minutes, until it is smooth and rather thick.
Adding a tablespoon of the reserved juice at a time, process a little more until it is a nice, smooth creamy consistence. You may not need all the juice. Taste and blend in a bit more salt if needed.
Scrape out the hummus and pour into a container. For serving fancy, sprinkle a little paprika on top and drizzle a bit of olive oil, as desired.
Store in an airtight container and refrigerate for up to a week, if it manages to not all disappear right away.
Serving Size: Makes four ½ cup+ servings
Nutritional Info Amount Per Serving
- Calories: 259.5
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 503.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 5.0 g
- Protein: 8.2 g
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