Humus Tahini Dip
Description
This classic hummus recipe delivers a rich, creamy texture and vibrant flavor profile that is perfect for any occasion. Made from scratch using soaked chickpeas, the dip achieves a smoother consistency than canned alternatives. The combination of nutty tahini, sharp garlic, and bright lemon juice creates a balanced taste that pairs beautifully with warm pita bread, fresh vegetables, or as a spread for sandwiches. It is an ideal appetizer for gatherings or a healthy snack for everyday enjoyment. The earthy tones of the sesame paste are elevated by a sprinkle of paprika and fresh parsley, making it visually appealing and deliciously satisfying.Ingredients
Directions
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Place the soaked chickpeas in a medium saucepan and cover them with water.
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Bring the water to a boil over high heat and cook vigorously for 10 minutes.
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Reduce the heat to low and simmer the chickpeas for 1 hour, or until they are tender.
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Drain the water from the chickpeas thoroughly.
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Place the cooked chickpeas in a food processor.
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Add the minced garlic, salt, pepper, tahini, lemon juice, corn oil, and olive oil to the food processor.
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Process the mixture until it becomes smooth and creamy, scraping down the sides as needed.
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Transfer the hummus to a serving bowl.
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Garnish with paprika and chopped fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 36.9kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.6mg1%
- Total Carbohydrate 6.1g3%
- Dietary Fiber 1.7g7%
- Sugars 1.1g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For an extra smooth texture, you can peel the skins off the cooked chickpeas before blending, although this is time-consuming. Alternatively, adding a small amount of ice water while blending can help lighten the texture.
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. Drizzle with a little olive oil before sealing to prevent a skin from forming.
If the hummus is too thick, add more lemon juice or water, one tablespoon at a time, until desired consistency is reached.
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