Ultimate Hummus Dip

Creamy hummus made from chickpeas, tahini, lemon, garlic, and olive oil. Greek yogurt is optional for extra tang or can be omitted to keep it vegan.

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Prep Time 20

Cook Time 8

Total Time 28

Course Appetizer

Cuisine Middle Eastern

Servings 6 servings

Equipment

Food Processor
microwave (optional)
Serving bowl

Ingredients

3 cupspeeled chickpeas cooked or canned, if canned, rinse well
3 tablespoonstahini
1/4 cupwarm water
2 tablespoonsGreek yogurt optional for an extra tang, omit if vegan
1 clovegarlic
1 lemonjuiced
1/2 teaspoonsalt
1/4 teaspooncumin
2 tablespoonsextra virgin olive oil

Instructions

Measure 3 cups peeled chickpeas. If using canned chickpeas, drain and rinse them well.
Warm the 1/4 cup water until lukewarm (microwave briefly or warm on the stove).
Place the chickpeas in the bowl of a food processor and pulse until the chickpeas break down to a coarse, crumbly texture.
Add 3 tablespoons tahini, 1 clove garlic, the juice of 1 lemon, 1/2 teaspoon salt, 1/4 teaspoon cumin, 2 tablespoons extra virgin olive oil, the warmed 1/4 cup water, and 2 tablespoons Greek yogurt if using (omit if vegan).
Process the mixture until smooth, stopping to scrape down the sides of the bowl as needed.
Taste and adjust seasoning or texture: add more salt, lemon juice, tahini (for thickness), or small amounts of warm water (for thinning) as desired, processing briefly after each adjustment.
Transfer the hummus to a serving bowl and serve.

Notes

For a velvety smooth texture, you'll need to peel the chickpeas before pureeing them.
Peeled or not, a high-speed food processor will always deliver the best results in terms of texture.
For this recipe, you can use canned or cooked, dried chickpeas.
Don't go overboard with garlic and cumin as those flavors can be overpowering.
This recipe is the base of endless variations, so feel free to add olives, red bell pepper or harissa.