🧆 Classic Hummus (Creamy Chickpea Dip)
🧂 Ingredients (Serves 4–6)
1 can (400 g / 15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
¼ cup tahini (sesame paste)
2–3 Tbsp fresh lemon juice
1–2 cloves garlic, minced
2–3 Tbsp extra virgin olive oil, plus more for serving
3–4 Tbsp cold water (adjust for consistency)
½ tsp ground cumin (optional, for warmth)
Salt, to taste
Dash of paprika or sumac (for garnish)
👩🍳 Instructions
Step 1. Prepare chickpeas
Drain and rinse chickpeas.
For extra-smooth hummus, peel off the skins (optional but makes a big difference!).
Step 2. Blend the tahini & lemon juice
In a food processor, combine tahini and lemon juice.
Blend for 30–60 seconds until creamy and whipped — this step creates a smoother base.
Step 3. Add the rest
Add garlic, olive oil, salt, and cumin.
Blend again until well combined.
Add chickpeas in two batches, blending between each addition.
Step 4. Adjust consistency
With the motor running, slowly add cold water, 1 Tbsp at a time, until smooth and fluffy.
Taste and adjust salt or lemon as needed.
Step 5. Serve
Transfer to a bowl.
Make a small swirl on top and drizzle generously with olive oil.
Sprinkle paprika, sumac, or chopped parsley.
🍽️ Serving Ideas
Serve with warm pita bread, fresh veggies, or falafel.
Spread on sandwiches or wraps for a healthy base.
Use as a dip for roasted potatoes or grilled chicken.
🌿 Variations
Roasted red pepper hummus: Blend in 1 roasted bell pepper.
Spicy hummus: Add chili flakes or a dash of cayenne.
Avocado hummus: Add ½ ripe avocado for a creamy twist.
Beet hummus: Add ½ cup cooked beets for a beautiful pink color.
💡 Storage
Keeps for 4–5 days in the fridge.
Store in an airtight container, covered with a thin layer of olive oil to stay fresh.
