This is a traditional Middle Eastern Hummus dip; it is a blend of garbanzo beans, garlic, olive oil, and tahini.
2 cups cooked chickpeas
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1/2 teaspoon ground cumin
Himalayan Salt to taste
- Drain the chickpeas, save some of the water to use later. Keep a few chickpeas for a garnish.
- Put all ingredients in a blender or better is a food processor. You can add some of the saved water if it needs it for blending.
- Blend until it is very smooth which will be 1 to 3 minutes. You may need to scrape the inside of the blender to blend large chunks.
- Taste to see if this is the hummus you enjoy. You can add more lemon juice or olive oil to make the hummus creamier.
- Put into a bowl, drizzle a little olive oil, sprinkle with paprika and cilantro leaves. Or garnish with few chick peas or olives.
- Serve with pita chips or raw vegetables. It will keep for up to a week in a sealed container in the refrigerator.
- Cook your own chickpeas from scratch: How to Cook Beans
- Add more cumin for more flavour.
- For a lemony hummus, add more lemon juice.
- Make an olive hummus, mix in 1/2 cup of chopped green or black olives.
- Create a nutty hummus by blending in some walnuts or pine nuts.
If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother. I never do it as it does not make it taste any different and for me it is all about taste.
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