This creamy hummus is smooth, rich, and packed with fresh flavor. Made with tender chickpeas, tahini, garlic, and lemon, it blends into a light, velvety dip that tastes far better than store-bought. Finished with olive oil and warm spices, it’s perfect for snacking, spreading, or serving as part of a Mediterranean meal.
Sherry Hour
Family of 6
10 minutes
30 minutes
American
Dips
1 can cooked chickpeas or garbanzo beans (15 oz.), drained and rinsed
3–4 tbsp. tahini
Juice of 1/2 lemon
1–2 cloves garlic, roughly chopped
1 tsp. salt
4 tbsp. cold water (plus more if needed)
2 ice cubes
1/2 tsp. baking soda (for simmering chickpeas)
Paprika
Extra virgin olive oil
Fresh parsley, chopped
Reserved chickpeas (optional)
Drain and rinse the chickpeas thoroughly. Reserve a few for garnish if desired.
Add the chickpeas to a saucepan with the baking soda and enough water to cover them by several inches. Bring to a boil, then simmer for 10–15 minutes.
Drain and rinse with cold water. For an extra creamy result, gently rub the chickpeas between your fingers to remove as many skins as possible. Discard the skins.
Add the chickpeas and cold water to a blender or food processor. Blend until smooth, scraping down the sides as needed.
Add the tahini, garlic, lemon juice, salt, and ice cubes. Blend again until thick, creamy, and silky smooth. If needed, add more water 1 tablespoon at a time until desired consistency is reached.
Spoon the hummus onto a serving plate and create swirls with the back of a spoon.
Garnish with reserved chickpeas, paprika, chopped parsley, and a generous drizzle of extra virgin olive oil.
Serve with pita bread, fresh vegetables, or alongside your favorite meat dishes. Enjoy!
