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Simple Homemade Delicious Hummus Dip

Name: Simple Homemade Delicious Hummus Dip
Prep time: 10 min
Total time: 10 min
Yield: 5
Ingredients: 1 can chickpeas, rinsed and drained; 0.5 Cup fresh lemon juice (about two lemons); 0.5 Cup well-stirred tahini; 2 tbls extra-virgin olive oil; 1 clove garlic, minced; 1 teaspoon ground cumin; salt to taste; 2.5 tbls water; Dash of ground paprika, for serving; 2 tbls chopped fresh parsley, for serving

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A creamy, savory, and versatile Middle Eastern dip, homemade hummus is a perfect appetizer, snack, or spread. Made with chickpeas, tahini, garlic, and lemon juice, this recipe is not just delicious but also rich in protein and healthy fats.

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Ingredients

number of servings

1 can chickpeas, rinsed and drained Added to
¹⁄₂ Cup fresh lemon juice (about two lemons) Added to
¹⁄₂ Cup well-stirred tahini Added to
2 tbls extra-virgin olive oil Added to
1 clove garlic, minced Added to
1 teaspoon ground cumin Added to
salt to taste Added to
2¹⁄₂ tbls water Added to
Dash of ground paprika, for serving Added to
2 tbls chopped fresh parsley, for serving Added to

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Directions

10 min.

1. Step

Take a food processor, combine tahini and lemon juice and process for 1 minute. This extra time helps ‘whip’ or ‘cream’ the tahini, making the hummus smooth and creamy.

2. Step

Add additional ingredients: olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of the bowl then process another 30 seconds.

3. Step

Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, about 1 to 2 minutes.

4. Step

If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

5. Step

Serve hummus with a drizzle of olive oil and a dash of paprika. Sprinkle with chopped parsley before serving.

13 August 2023

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