Classic Hummus
A delicious and authentic chickpea dip made with chickpeas, tahini, garlic lemon and cumin. A must dip on any mezze platter and any time enjoyable snack.
Ingredients
- 1 15.5 ounce can chickpeas, drained & hulled
- ⅓ generous cup of tahini
- 3 Tablespoons extra virgin olive oil
- juice of 1 ½ - 2 lemons
- 2 large garlic cloved, minced
- 1 teaspoon kosher salt prefer Diamond brand
- ½ teaspoon ground cumin
- 2 Tablespoons water
- garnish with extra olive oil and paprika
Instructions
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Rinse and drain a 15.5 ounce can of chickpeas. Remove the hulls for a creamier hummus. Removing the hull or shell also makes it easier to digest.
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In a food processor, combine the drained chickpeas with 1/3 generous cup of tahini, 3 Tablespoons extra virgin olive oil, the juice of 1 1/2 large lemons, 2 garlic cloves, 1 teaspoon of kosher salt, 1/2 teaspoon of ground cumin and about ¼ teaspoon of black pepper. Pulse, scrape down the sides and pulse again until smooth.
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With the food processor running, drizzle 2 Tablespoons of water for a lighter, pale and creamy texture. Taste and re-season, if necessary.
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Garnish with a drizzle of olive oil, toasted chickpeas, parsley or paprika.
Recipe Notes
Note: If you want to mellow the intense garlic flavor. Mince the garlic and let it sit in the lemon juice while you hull the chickpeas. Then mix it with the tahini first before adding the chickpeas and remaining ingredients.