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A bowl with hummus, garnished with fresh parsley, paprika and olive oil. Cover Photo
Print Recipe

The Best Hummus Recipe

A Mediterranean Classic Dip
Prep Time20 minutes
Total Time20 minutes
Course: dip, Side Dish
Cuisine: Mediterranean
Keyword: creamy hummus, hummus dip
Servings: 4 people

Ingredients

  • 1 can Cooked Chickpeas, drained (220g)
  • 1 teaspoon Baking soda
  • ¼ cup Tahini (60ml)
  • Juice of 1 Lemon (about 45ml)
  • 1 Garlic clove, minced
  • 3 Tablespoons Extra-virgin Olive oil
  • ¼ cup Water (60ml) - use ice-cold
  • 1 teaspoon Cumin
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Paprika (to garnish)
  • Fresh Parsley (to garnish)

Instructions

Preparing the Chickpeas

  • I normally use canned chickpeas that are already cooked. Start by draining the water and washing the chickpeas.
    Drain and wash the chickpeas.
  • Add in a bowl boiling water, 1 teaspoon of baking soda. Mix it well and leave the chickpeas there for about 30 minutes to 1 hour. Rinse the chickpeas.
    A large bowl with water and chickpeas.
  • To have a creamier hummus, remove the skin of the chickpeas. This part takes around 10 minutes.
    a bowl with chickpeas and a plate with the skin removed.

Making the Hummus

  • In a blender, add the chickpeas, water, tahini, garlic, extra-virgin olive oil, cumin, lemon juice, salt and black pepper. Blende until creamy.
  • When serving, sprinkle paprika, extra-virgin olive oil and fresh parsley on top. Serve with pita bread, inside wraps, on top of toast or in salad bowls. A very versatile dip.
    A bowl with hummus, garnished with fresh parsley, paprika and olive oil. Thumbnail