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–+ servings

Hummus - Creamy Delicious Chickpeas

The creamy hummus dip is a quintessential Middle Eastern dip. It's delicious and nutritious at the same time. Pair it with falafel, roasted eggplant dip, or pickled turnips for a true Middle Eastern feast that’s both vegan-friendly and crowd-pleasing.
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Creamy hummus dip on a plate.
Prep Time:15 minutes
Cook Time:1 hour 30 minutes
Overnight Soaking Time:12 hours
Course
Appetizer
Cuisine
Armenian
|
Mediterranean

Ingredients

  • 1 cup dried chickpeas soak overnight
  • ½ cup tahini whipped with 2-3 tablespoons of water
  • ½ cup lemon juice freshly squeezed
  • ½ cup water from the cooked chickpeas
  • 2-3 cloves garlic
  • Salt
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Paprika, Aleppo pepper, or red chili pepper for garnishing
  • 1-2 tablespoon olive oil for garnishing
  • 2 teaspoon lemon juice for garnishing

Instructions

  • Cook the chickpeas until they are very tender. See additional steps in the post.
    1 cup dried chickpeas, 1 teaspoon Baking soda
  • Strain the chickpeas and process in the food processor until smooth.
  • Add the minced garlic and lemon juice. Season with salt. Continue processing until the garlic is fully incorporated.
    ½ cup lemon juice , 2-3 cloves garlic, Salt
  • Gradually adding reserved cooking liquid.
    ½ cup water
  • In a separate bowl, whip tahini with 2-3 tablespoons water until light, airy, and doubled in volume.
    ½ cup tahini
  • Fold in the whipped tahini into the garbanzo pure.
  • Spread evenly on a shallow plate and make an indentation. Drizzle with olive oil, lemon juice, and sprinkle with paprika.
    1-2 tablespoon olive oil, 1/2 teaspoon Paprika, Aleppo pepper, or red chili pepper

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Always presoak dried chickpeas in salt and baking soda solution – this softens them and helps remove skins during cooking.
  • If using canned garbanzo beans, rinse, add some water and baking soda. Cook for 15-20 minutes. Remove the skins.
  • The skin removal secret: While tedious, removing chickpea skins creates dramatically smoother hummus. Add baking soda during cooking and skim off the floating skins with a slotted spoon.
  • Whip tahini separately with water until it doubles in volume – this single step transforms good hummus into extraordinary hummus.
  • Fold, don't mix the whipped tahini into the chickpea base to preserve the airy texture you've worked to create.
  • Taste as you go – chickpeas vary in flavor, so adjust lemon juice, garlic, and salt to achieve the perfect balance for your palate.
Calories: 141kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 215mg | Fiber: 4g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 12
Calories: 141kcal
Author: Noune DiCesare
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