Best 2 Hummus Chickpeas Dip Recipes

BEST HUMMUS

Best Hummus image

Learn how to make the best homemade hummus! It's creamy, dreamy and light. This hummus recipe is easy to make-no peeling chickpeas or overnight soak required. Recipe yields about 2 cups.

Provided by Cookie and Kate

Categories Dip

Time 40m

Number Of Ingredients 10

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
1/2 teaspoon baking soda (if you're using canned chickpeas)
¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
1/2 teaspoon fine sea salt, to taste
1/2 cup tahini
2 to 4 tablespoons ice water, more as needed
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Steps:

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they're quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
Taste, and adjust as necessary-I almost always add another 1/4 teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Nutrition Facts : ServingSize 1/4 cup, Calories 151 calories, Sugar 1.5 g, Sodium 224.9 mg, Fat 10.6 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 11.1 g, Fiber 3.4 g, Protein 4.9 g, Cholesterol 0 mg

CHICKPEA DIP (HUMMUS)

Chickpea Dip (Hummus) image

Provided by David Kamen

Categories Condiment/Spread Food Processor Side No-Cook Chickpea Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 garlic cloves, peeled and crushed
2 tablespoons lemon juice, or as needed
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.