Homemade Creamy Chickpea Dip (Printable Version)
Velvety chickpea and tahini blend with garlic and lemon, creating a fresh and zesty dip.
# Ingredients Required:
→ Base
01 -
400 grams canned chickpeas (drained and rinsed)
02 -
6 tablespoons tahini
03 -
2 tablespoons fresh lemon juice (about 1 large lemon)
04 -
2 garlic cloves
05 -
1/2 teaspoon salt, adjust to taste
06 -
2 tablespoons extra virgin olive oil
07 -
6 ice cubes
→ Garnishes (optional, pick 2-3)
08 -
Extra virgin olive oil
09 -
Whole chickpeas
10 -
Ground cumin
11 -
Paprika
12 -
Chopped fresh parsley
13 -
Ground sumac
14 -
Toasted pine nuts
# Guide to Cooking:
01 -
Place drained chickpeas in a bowl with cold water covering by at least 5 cm. Gently rub the chickpeas between your fingers to loosen skins, which will float to the surface. Remove the skins as water drains, discarding them. Repeat to ensure most skins are removed.
02 -
Combine peeled chickpeas, tahini, lemon juice, garlic, salt, and olive oil in a food processor. Process for 40 seconds, then scrape down the bowl.
03 -
Process at high speed for 3 minutes, adding one ice cube every 50-60 seconds to keep the mixture cool.
04 -
Taste and adjust with extra tahini, lemon juice, or salt as desired.
05 -
Transfer hummus to a bowl, cover with plastic wrap pressed to the surface to prevent skin formation, and refrigerate for 30 minutes up to 4 hours.
06 -
Before serving, create a small well on the surface, drizzle with olive oil, and garnish with selected toppings. Pair with pita bread, chips, or fresh vegetables.
# Extra Suggestions:
01 -
Peeling chickpeas ensures an ultra-smooth texture enhancing the creaminess of the final dish.