Classic Hummus with Tahini
A silky chickpea and tahini dip balanced with lemon, garlic, olive oil, and cumin.
Equipment
- Food processor
- Small saucepan
- Fine-mesh strainer
- Serving bowl
Ingredients
Hummus
- 3 cups cooked chickpeas or 2 cans, rinsed and drained
- 1/2 cup tahini well stirred
- 1/4 cup fresh lemon juice plus more to taste
- 1 clove garlic roughly chopped
- 1 tsp ground cumin
- 1/2 cup ice-cold water add gradually
- 1 tsp fine salt or to taste
Garnish
- 2 tbsp extra-virgin olive oil
- 2 tbsp cooked chickpeas
- 1 tbsp fresh parsley chopped
- 1/2 tsp paprika
Instructions
Prepare the Chickpeas:
- If using canned chickpeas, simmer them in fresh water for 10 minutes. Drain and rinse well.
- For a smoother texture, rub away loose skins with a clean towel or remove them as they float while rinsing.
Blend:
- Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Process until coarse.
- With the motor running, add the cold water slowly and blend for 2 to 3 minutes until very smooth. Taste and adjust lemon or salt.
Plate:
- Spoon the hummus into a shallow bowl and make a wide swirl with the back of a spoon.
- Fill the swirl with olive oil and garnish with chickpeas, parsley, and paprika. Serve with warm pita.
Notes
- Use a good-quality tahini with a fluid texture and stir it thoroughly before measuring.
- Add roasted red pepper, cooked beet, or extra herbs for an easy flavored variation.
Nutrition
Calories: 230kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gSodium: 330mgFiber: 6gSugar: 2g