Ingredients
Scale
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1–2 garlic cloves, minced (to taste)
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Water as needed for consistency
Instructions
- In a food processor, combine drained chickpeas, tahini, and lemon juice. Blend until smooth.
- Gradually add water, one tablespoon at a time, if the mixture is too thick.
- Add minced garlic, cumin, salt, and pepper. Blend until well combined.
- With the processor running on low speed, drizzle in olive oil until integrated smoothly.
- Taste and adjust seasoning if necessary.
- Transfer to a serving bowl and garnish with olive oil drizzle and optional toppings like paprika or parsley.
Notes
- Use fresh ingredients for the best flavor; stale garlic can dull the taste.
- For variations, try adding roasted red peppers for sweetness or jalapeños for heat.
- Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg