Description
This creamy chickpea hummus is the perfect dip for pita or veggies.
Ingredients
Scale
- 3 cups chickpeas (see note #1)
- 2/3 cup tahini
- 1/4 cup lemon juice (from 2 medium lemons)
- 3 tablespoons extra virgin olive oil
- 2–4 tablespoons ice water (more as needed)
- 1/2 teaspoon sea salt (adjust to taste)
- 3–4 cloves garlic (sliced; adjust to taste)
Instructions
- If using canned chickpeas, add the chickpeas with juices to a medium saucepot. Simmer over medium heat for 10 minutes. Drain and rinse chickpeas before using.
- In a food processor with a standard blade attachment, add 2/3 cup tahini and 1/4 cup lemon juice. Process on low for 30 seconds to a minute, until creamy.
- Add the warm chickpeas. While the food processor is running, drizzle in 3 tablespoons of olive oil. Scrape down the sides of the food processor with a spatula as needed.
- While the food processor is running, add ice water 1 tablespoon at a time until the hummus is thinned to your desired consistency.
- Add salt and sliced garlic cloves. Process another 30 seconds. Taste for salt. Enjoy with pita or veggies.
Notes
- Note #1: If using dried chickpeas, soak and cook them beforehand according to package instructions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 0g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg