I’ve been wanting to write this post for ages! Every time I was about to start writing this
chickpea hummus recipe, I’d try another one that I liked better, and so I kept putting it off until I finally found the perfect hummus recipe. Please don’t miss it!
Hummus recipe, a delicious chickpea dip that’s ready in 10 minutes. Grab some celery, carrot, or cucumber sticks and you’re ready to spread!
Recipe Information
- Preparation time: 10 min
- Total time: 10 min
- Servings: 8
Ingredients
- 400g of cooked chickpeas (drained weight)
- 6-8 tbsp. of water or chickpea cooking liquid
- 1 small peeled garlic clove
- 5-6 tbsp. of lemon juice
- 1/2 tsp. of cumin
- 1/2 tsp. of salt
- 1-2 tbsp. of tahini (optional)
- 2 tbsp. of extra virgin olive oil
For decoration
- Olive oil
- Toasted sesame seeds
- Fresh chopped parsley
- Paprika
Step-by-step preparation
- Using a food processor or blender, blend all the ingredients until a creamy paste forms. Add the oil and blend a little more. If you want it thinner, simply add a little more water.
- Taste it and adjust the salt and spices to your liking. Serve it in a bowl and garnish with a drizzle of oil, toasted sesame seeds, and a touch of color with sweet paprika.
Recipe Notes
*If you don’t have tahini, you can make it without it. Another solution is to add sesame oil instead of olive oil to the hummus to give it the same flavor.
*Hummus can be kept for 4-5 days, well covered, in the refrigerator.