Ingredients
1 (15oz) can chickpeas, drained or 1 ½ cups cooked chickpeas
1/4 cup fresh lemon juice (from 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons cold water or aquafaba
Dash of ground paprika, sumac, or Za’atar for serving
Instructions
1-First, whisk tahini and lemon juice in a food processor for 1.5 minutes total, scraping the sides to ensure everything blends smoothly this step really helps create that creamy base.
2-Then, add olive oil, garlic, cumin, and salt; process until blended, again scraping the sides for even mixing.
3-Gradually add the drained chickpeas in two batches, processing for 2-3 minutes total until smooth, and you’ll notice the texture transforming into something irresistible.
4-Next, slowly add cold water or aquafaba while processing until you reach that desired creamy and fluffy consistency trust me, this makes all the difference for a light feel.
5-Finally, adjust the seasoning to your taste and serve it drizzled with olive oil and sprinkled with spice like paprika.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧆 Use canned chickpeas for convenience or homemade chickpeas for best flavor.
🍋 Fresh lemon juice is essential for bright, authentic taste.
🧄 Adjust garlic amount or use roasted garlic for a milder flavor if preferred.
- Prep Time: 10 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 155
- Sugar: 1.8g
- Sodium: 278.3mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 11.8g
- Fiber: 2.9g
- Protein: 4.5g
- Cholesterol: 0mg