Best hummus recipe. Ridiculously tasty and 100% healthy, this creamy smooth dip is made with nutritious chickpeas. Tahini, cumin and olive oil add to the flavor profile. Whip up this delicious dip for a quick appetizer or whenever you crave a light snack.
Known for its abundance of healthy goodness, chickpeas are a staple in many cuisines around the world. If you love chickpeas and want to include healthy ingredients in your menu, here’s an amazing dip to share with your family and friends.
Hummus, the classic Middle Eastern chickpea dip, is perfectly delicious and the smooth texture is to die for. The key element, chickpeas, is combined with tahini, olive oil and cumin to create an epic appetizer. Learn all the tips and tricks to make the best chickpea dip.
Best Hummus Recipe
Dried chickpeas vs canned chickpeas. What’s your favorite? In my opinion, the shortcut to making the best dip is with canned chickpeas. Why? Canned chickpeas are preserved in a special liquid called aquafaba. This aquafaba or the liquid in the can helps you make super creamy and smooth dip without much effort. Again, you can also make this dip with dried chickpeas. In this case, make sure you add ice cubes or iced water to attain the creamy texture.
Next, remove the outer transparent layer of chickpeas. Well, it’s the right way to make hummus. Whether you use dried or canned chickpeas, remove the outer layer that comes off easily. You can just rub the chickpeas with the palm of your hands to remove them easily. And it’s not a time consuming process.
Grind chickpeas with a little aquafaba or ice cubes. About a couple of tablespoons of aquafaba is all that you need to grind cooked chickpeas. At this stage, you don’t need a smooth texture. A coarse paste is good.
Add all the other ingredients. Tahini, olive oil, lemon juice and cumin. Tahini is actually sesame seed paste and is readily available from grocery stores. You can also use homemade tahini if you like. With olive oil, I highly recommend extra virgin olive oil for the best taste. Ground cumin is the only spice you will need to make the best hummus dip. However, feel free to add a little cayenne pepper for that extra spice kick. A splash of fresh lemon juice lifts up the flavor to another level. Finally, don’t forget to season.
I like to garnish this hummus dip with olive oil, parsley, and a light sprinkle of sumac or cumin. Absolutely delish!
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Ingredients
Hummus:
- 2 cans 400g x2 chickpeas
- ½ cup tahini
- ¼ cup olive oil
- 3 garlic cloves peeled
- 1 teaspoon ground cumin cumin powder
- Juice of 1 lemon
- Salt to taste
Garnish:
- 2 tablespoons olive oil
- Sumac ground cumin or paprika
- Finely chopped parsley
- Cooked chickpeas
To serve:
- Pita chips
- Vegetables cucumbers, carrots, bell peppers
Instructions
- Drain chickpeas. Reserve the liquid (aquafaba).
- Place chickpeas in a bowl. Cover with water. Using the palm of your hands, gently rub the chickpeas to remove skin. Rinse. Set aside.
- Place chickpeas and 2 tablespoons aquafaba in a food processor. Process to a coarse paste.
- To this, add tahini, olive oil, cumin, garlic and lemon juice. Process until smooth. Season with salt.
- Transfer hummus to a serving bowl.
- Using the back of a spoon, make a small dip in the hummus.
- Garnish with olive oil, parsley, chickpeas and your favorite spice.
- Serve with pita chips and vegetables.
Video
Notes
- Extra virgin olive oil is preferred in this recipe
- Replace aquafaba with ice cubes or ice water if you like
- To make hummus from dried chickpeas, cook it separately, remove skin and grind with ice cubes or ice water
- To make pita chips, brush pitas with lightly with oil, cut into small pieces and bake until crisp
Nutrition
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