Recipe of Creamy Hummus: Easy Homemade Chickpea Dip Recipe

Ingredients

• 400 g cooked chickpeas (1 can, drained and rinsed)
• 60 ml tahini (sesame paste)
• 1 garlic clove
• 1 lemon (the juice, about 2 tbsp)
• 3 tbsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt (or to taste)
• 60-90 ml ice-cold water (or a few ice cubes)
• For garnish: sweet or smoked paprika
• For garnish: chopped fresh parsley
• Optional: a pinch of baking soda if using dried chickpeas
• To serve: pita bread, crudités or toast

Directions

1. 1

   Drain and rinse the canned chickpeas. For an extra-fine texture, remove the skins by gently pressing them between your fingers (optional but worth it).

2. 2

   Warm the chickpeas 10 minutes in simmering water or in the microwave until warm: warm chickpeas blend into a much creamier hummus.

3. 3

   Place the tahini, lemon juice and chopped garlic in a blender; blend a few seconds until smooth and well combined.

4. 4

   Add the warm chickpeas, cumin, salt and 2 tbsp of the olive oil.

5. 5

   Blend for 2-3 minutes, adding the ice-cold water little by little, until silky and smooth; if the blender stalls, add a bit more water.

6. 6

   Taste and adjust the salt, lemon or garlic to your liking.

7. 7

   Transfer to a bowl, smooth the surface with the back of a spoon and garnish with the remaining olive oil, paprika and chopped parsley.

8. 8

   Serve with warm pita bread, carrot and cucumber crudités, or toast.