🧆 Classic Hummus (Creamy Chickpea Dip)

🧂 Ingredients (Serves 4–6)

• 1 can (400 g / 15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)

• ¼ cup tahini (sesame paste)

• 2–3 Tbsp fresh lemon juice

• 1–2 cloves garlic, minced

• 2–3 Tbsp extra virgin olive oil, plus more for serving

• 3–4 Tbsp cold water (adjust for consistency)

• ½ tsp ground cumin (optional, for warmth)

• Salt, to taste

• Dash of paprika or sumac (for garnish)

👩‍🍳 Instructions

Step 1. Prepare chickpeas

1. Drain and rinse chickpeas.

2. For extra-smooth hummus, peel off the skins (optional but makes a big difference!).

Step 2. Blend the tahini & lemon juice

1. In a food processor, combine tahini and lemon juice.

2. Blend for 30–60 seconds until creamy and whipped — this step creates a smoother base.

Step 3. Add the rest

1. Add garlic, olive oil, salt, and cumin.

2. Blend again until well combined.

3. Add chickpeas in two batches, blending between each addition.

Step 4. Adjust consistency

1. With the motor running, slowly add cold water, 1 Tbsp at a time, until smooth and fluffy.

2. Taste and adjust salt or lemon as needed.

Step 5. Serve

• Transfer to a bowl.

• Make a small swirl on top and drizzle generously with olive oil.

• Sprinkle paprika, sumac, or chopped parsley.

🍽️ Serving Ideas

• Serve with warm pita bread, fresh veggies, or falafel.

• Spread on sandwiches or wraps for a healthy base.

• Use as a dip for roasted potatoes or grilled chicken.

🌿 Variations

• Roasted red pepper hummus: Blend in 1 roasted bell pepper.

• Spicy hummus: Add chili flakes or a dash of cayenne.

• Avocado hummus: Add ½ ripe avocado for a creamy twist.

• Beet hummus: Add ½ cup cooked beets for a beautiful pink color.

💡 Storage

• Keeps for 4–5 days in the fridge.

• Store in an airtight container, covered with a thin layer of olive oil to stay fresh.