🧆 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)

  

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• Salt, to taste

• Dash of paprika or sumac (for garnish)

👩‍🍳 Instructions

Step 1. Prepare chickpeas

1. Drain and rinse chickpeas.

2. For extra-smooth hummus, peel off the skins (optional but makes a big difference!).

Step 2. Blend the tahini & lemon juice

1. In a food processor, combine tahini and lemon juice.

2. Blend for 30–60 seconds until creamy and whipped — this step creates a smoother base.

Step 3. Add the rest

1. Add garlic, olive oil, salt, and cumin.

2. Blend again until well combined.

   

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3. Add chickpeas in two batches, blending between each addition.

Step 4. Adjust consistency

1. With the motor running, slowly add cold water, 1 Tbsp at a time, until smooth and fluffy.

2. 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.

  

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• 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.