This is a traditional Middle Eastern Hummus dip; it is a blend of garbanzo beans, garlic, olive oil, and tahini. A great dip for a party or picnic. Who doesn't enjoy delicious hummus? The other great thing about this dip is that it is dairy-free and gluten-free too.
- 2 cups cooked chickpeas
- 3 Tbsp extra virgin olive oil
- 3 Tbsp light tahini
- 1/2 Tbsp lemon juice from half a lemon plus more to taste
- 1 small clove garlic
- 1/2 tsp ground cumin
- paprika to taste
- Himalayan salt to taste
First cook your dry chickpeas as in the recipe How To Cook Beans and Lentils To Prevent Gas
Drain the chickpeas, save some of the water to use later. Keep a few chickpeas aside for a garnish.
Roughly chop the garlic.
Put all of the 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 the hummus into a bowl, drizzle a little olive oil, sprinkle with paprika and cilantro leaves. Or garnish with few chickpeas or olives.
Serve the hummus with pita chips or raw vegetables. It will keep for up to a week in a sealed container in the refrigerator.
First cook your dry chickpeas using this recipe: How To Cook Beans and Lentils To Prevent Gas
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.
Have you heard of the olive oil fraud?
- Cook your own chickpeas from scratch.
- 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.
Find out Which Olive Oil to Buy