Creamy Hummus
Dips
Ingredients:
Base:
- 8 oz dried chickpeas (or 2 cups cooked/canned chickpeas)
- 3 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 6 tbsp fresh lemon juice
- ¾ cup tahini (use high-quality tahini for best flavor)
- black pepper, to taste
- 6 tbsp ice water
Topping:
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- Optional: Paprika, chopped parsley, additional black pepper
Equipments:
Features:
20 minutes or less
Meal Prep Friendly
Nut-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Make the Hummus: In a food processor, combine chickpeas, chopped garlic, cumin, salt, lemon juice, tahini, and a few grinds of black pepper. Blend until thick and slightly grainy. While blending, slowly drizzle in the ice water, 1 tablespoon at a time. Continue blending until the hummus is very smooth and creamy. Scrape down the sides as needed.
- Make the Garlic-Lemon Topping: In a small pan, heat olive oil over medium heat. Add sliced garlic and fry until golden and fragrant. Turn off the heat, stir in the lemon zest.
- Assemble: Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
Optional: Remove Chickpea Skins for Extra Creaminess: Place cooked chickpeas in a large bowl with plenty of water. Rub the chickpeas between your hands for about 2 minutes to loosen the skins. Drain off the water, allowing the skins to float away. Repeat once or twice for extra smooth hummus.
Creamy Hummus
Ingredients:
Base:
- 8 oz dried chickpeas (or 2 cups cooked/canned chickpeas)
- 3 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 6 tbsp fresh lemon juice
- ¾ cup tahini (use high-quality tahini for best flavor)
- black pepper, to taste
- 6 tbsp ice water
Topping:
- 1–2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- Optional: Paprika, chopped parsley, additional black pepper
Features:
Instructions:
- Make the Hummus: In a food processor, combine chickpeas, chopped garlic, cumin, salt, lemon juice, tahini, and a few grinds of black pepper. Blend until thick and slightly grainy. While blending, slowly drizzle in the ice water, 1 tablespoon at a time. Continue blending until the hummus is very smooth and creamy. Scrape down the sides as needed.
- Make the Garlic-Lemon Topping: In a small pan, heat olive oil over medium heat. Add sliced garlic and fry until golden and fragrant. Turn off the heat, stir in the lemon zest.
- Assemble: Spoon the hummus into a serving dish. Drizzle with the garlic-lemon oil. Garnish with paprika, chopped parsley, and more black pepper if desired.
Optional: Remove Chickpea Skins for Extra Creaminess: Place cooked chickpeas in a large bowl with plenty of water. Rub the chickpeas between your hands for about 2 minutes to loosen the skins. Drain off the water, allowing the skins to float away. Repeat once or twice for extra smooth hummus.
