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