Middle Eastern Hummus Dip Recipe
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- Type
- Vegetarian
- Level
- Medium
- Prep Time
- 2 Hours 30 Minutes
- Total Time
- 1 Day
- Yield
- 8 Servings
Tools You Will Need:
Blender or food processor
1 cup
1 tsp
1 tbsp
1 large bowl
Garlic presser
Lemon squeezer
1 cup
1 tsp
1 tbsp
1 large bowl
Garlic presser
Lemon squeezer
Ingredients:
1 cup uncooked chickpeas
¾ cup raw tahini (ground sesame seeds)
½ cup freshly squeezed lemon juice
3 cloves garlic, crushed
3 Tbsp olive oil
1 Tbsp salt
1 Tsp cumin
Sweet paprika, olive oil and some parsley (for decoration only)
¾ cup raw tahini (ground sesame seeds)
½ cup freshly squeezed lemon juice
3 cloves garlic, crushed
3 Tbsp olive oil
1 Tbsp salt
1 Tsp cumin
Sweet paprika, olive oil and some parsley (for decoration only)
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1. Soak the chickpeas in water for 8-10 hours.
2. Strain and drain the chickpeas and cook them in 5 cups water for 2
hours until totally soft.
3. Strain and take them out of the water (keep the water!), reserve a few
chickpeas for decoration.
4. Place chickpeas and other ingredients in blender, gradually adding a
small amount of the cooking water.
5. Blend this mixture until smooth.
6. Put the hummus spread in an attractive shallow bowl and decorate it
with the cooked chickpeas, olive oil, paprika and some parsley.
Tips:
*You can add less water if you want a thicker dip.
*You can store the hummus dip in the refrigerator for 3-4 days.
2. Strain and drain the chickpeas and cook them in 5 cups water for 2
hours until totally soft.
3. Strain and take them out of the water (keep the water!), reserve a few
chickpeas for decoration.
4. Place chickpeas and other ingredients in blender, gradually adding a
small amount of the cooking water.
5. Blend this mixture until smooth.
6. Put the hummus spread in an attractive shallow bowl and decorate it
with the cooked chickpeas, olive oil, paprika and some parsley.
Tips:
*You can add less water if you want a thicker dip.
*You can store the hummus dip in the refrigerator for 3-4 days.
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