Description
A creamy, traditional Middle Eastern chickpea dip made with tahini, garlic, lemon, and spices. This versatile, vegan-friendly hummus is smooth, flavorful, and perfect for dipping or spreading.
Ingredients
3 1/2 cups canned or soaked and cooked chickpeas
1 tablespoon baking soda (optional, for easier peeling)
1/3 cup tahini paste
8 roasted garlic cloves (or 1–3 fresh, for sharper flavor)
1/4 cup fresh lemon juice (or more to taste)
1 tablespoon extra virgin olive oil (plus more for garnish)
3/4 teaspoon cumin
1/2 teaspoon salt (or more to taste)
Pinch cayenne pepper
Optional for garnish: paprika, minced fresh parsley
Instructions
- If using canned chickpeas, drain and rinse; if using dried, cook until tender and cool.
- (Optional) For extra creaminess, peel chickpeas: toss with baking soda in a skillet for 2–3 minutes until skins loosen, then rinse in cold water several times to remove skins.
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, salt, and cayenne.
- Process until smooth, scraping down sides as needed.
- Taste and adjust seasoning with more lemon, salt, or garlic as desired.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika and parsley if desired.
Notes
- Peeling chickpeas yields an ultra-smooth hummus, but is optional.
- For a sharper taste, use fresh garlic instead of roasted.
- Adjust spices to preference—smoked paprika or extra cumin adds variation.
- Blend in roasted red peppers, beets, or avocado for colorful twists.
- Freezes well for up to 2 months; thaw and stir before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dip
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (about 2 tablespoons)
- Calories: 90
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
