Classic Hummus Dip Recipe

Classic Hummus Dip Recipe

This classic hummus dip recipe is perfect to serve with vegetables or on pita chips. I love to pair hummus with cucumber slices and tuna. The perfect quick and easy lunch. 

Ingredients 

  • 3 tablespoons lemon juice or juice from 2-3 lemons
  • 1/4 cup water
  • 6 tablespoons tahini, stirred well
  • 2 tablespoons extra-virgin olive oil
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground cumin
  • Pinch cayenne (add more if you like more spice)
  • 1 tablespoon minced fresh parsley leaves

Directions:

  1. Combine lemon juice and water in small bowl then whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
  2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. Transfer hummus to serving bowl sprinkle parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
Classic Hummus Recipe
This classic hummus recipe is perfect with vegetables or served with pita chips.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3 tablespoons lemon juice or juice from 2-3 lemons
  2. 1/4 cup water
  3. 6 tablespoons tahini, stirred well
  4. 2 tablespoons extra-virgin olive oil
  5. 1 (14-ounce) can chickpeas, drained and rinsed
  6. 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
  7. 1/2 teaspoon table salt
  8. 1/4 teaspoon ground cumin
  9. Pinch cayenne (add more if you like more spice)
  10. 1 tablespoon minced fresh parsley leaves
Instructions
  1. Combine lemon juice and water in small bowl then whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
  2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
  3. Transfer hummus to serving bowl sprinkle parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.
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