Humus Tahini Dip

This classic Humus Tahini Dip offers a silky, smooth texture that is perfect for dipping warm pita bread or fresh vegetable sticks. The key to this recipe is simmering the chickpeas until they are exceptionally tender, ensuring a creamy consistency without the need for excessive processing. Rich tahini paste provides a nutty depth, while fresh lemon juice and minced garlic add a vibrant, zesty punch. A drizzle of olive oil and a sprinkle of paprika finish the dish with aromatic warmth. This versatile vegan dip is ideal for casual gatherings, healthy snacking, or as a flavorful spread for sandwiches. Simple to make with pantry staples, it delivers restaurant-quality results with minimal effort.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 36.9

Dietary: Gluten-free, Vegetarian

Description

This classic Humus Tahini Dip offers a silky, smooth texture that is perfect for dipping warm pita bread or fresh vegetable sticks. The key to this recipe is simmering the chickpeas until they are exceptionally tender, ensuring a creamy consistency without the need for excessive processing. Rich tahini paste provides a nutty depth, while fresh lemon juice and minced garlic add a vibrant, zesty punch. A drizzle of olive oil and a sprinkle of paprika finish the dish with aromatic warmth. This versatile vegan dip is ideal for casual gatherings, healthy snacking, or as a flavorful spread for sandwiches. Simple to make with pantry staples, it delivers restaurant-quality results with minimal effort.

Ingredients

3/4 cup Chickpeas; soaked overnight

Directions

1
Place the soaked chickpeas in a medium saucepan and cover them with plenty of water.
2
Bring the water to a boil over high heat and cook vigorously for 10 minutes.
3
Reduce the heat to low and simmer the chickpeas for 1 hour, or until they are very tender.
4
Add more water during cooking if necessary to keep the chickpeas submerged.
5
Drain the chickpeas thoroughly and discard the cooking water.
6
Place the cooked chickpeas in a food processor.
7
Add the minced garlic, salt, pepper, tahini, lemon juice, corn oil, olive oil, and paprika to the processor.
8
Blend the mixture on high speed until completely smooth and creamy.
9
Stop the processor and scrape down the sides as needed to ensure even blending.
10
Transfer the hummus to a serving bowl and garnish with fresh chopped parsley.

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 creamy texture, you can remove the skins from the chickpeas after cooking by rubbing them between a towel or your fingers, though this is optional.

Store leftover hummus in an airtight container in the refrigerator for up to 4 days. Drizzle with a little olive oil before storing to help preserve freshness.

Adjust the salt and lemon juice to taste depending on the desired level of tanginess and seasoning.

Keywords: chickpeas, tahini, hummus, dip, garlic, lemon, olive oil, vegan, healthy, snack, appetizer, middle eastern, creamy, plant based, soaked chickpeas, blended, paprika, herbs, sesame paste, food processor

Read it online: https://www.chefs-mate.com/recipe/humus-tahini-dip-3/