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Hummus Dip

Falak
Print Recipe
Course Appetizer
Cuisine Middle Eastern
Servings 3 cups

Equipment

  • Blender or food processor

Ingredients
  

  • 2 cups drained chickpeas (boiled or canned- place in the freezer for 30 minutes)
  • 4- 5 cloves garlic (or 2 teaspoon if using minced garlic)
  • 3 tablespoons fresh lemon juice (or 1.5 teaspoon citric acid)
  • 1/4 cup tahini paste
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 - 1/2 cup chickpea water (or more as required)
  • 1/2 cup ice-cubes
  • 3 tablespoon pickle juice (optional but recommended)
  • 1/4 teaspoon jalapeno paste (optional)
  • 1/4 teaspoon paprika powder (optional)
  • 1/4 teaspoon sumac (optional)

Instructions
 

  • Place chickpeas, garlic, lemon juice, tahini paste, (pickle juice if using) & salt in a food processor or blender and blend it for some time until MOST of the chickpeas have broken down.
  • You need to stop a few times to scrape down the sides.
  • Now with the machine running, drizzle olive oil through the chute of the processor or top of the blender.
  • Stop and then scrape the sides again making sure no chunks are present.
  • Now again with the machine running, add ice cubes and keep blending for 4-5 minutes.
  • Slowly add the chickpea water (if needed) until the desired creamy texture is achieved.
  • At this point paprika powder or jalapeno paste can be added if using.
  • Continue blending for at least 5 minutes more, stopping in between if the machine starts to warm up. This will ensure the smooth creamy consistency of the hummus.
  • Once done, spread on a serving plate, drizzle olive oil and sprinkle sumac or paprika powder.
  • Leftovers should be stored in the fridge. Flavors develop over time.

Notes

  1. Many suggest removing the skin of the chickpeas but that is tedious and I have not noticed any major change in the creaminess.
  2. Using partially frozen chickpeas prevents the machine from heating up.
  3. Some add yoghurt but the taste of the hummus changes over time as the yoghurt starts to become sour.
  4. Pickle juice is a game changer. This is the vinegar water in which store-bought dill pickles or banana pickles are submerged.
  5. If you like a bit of a kick, add jalapeno or paprika powder.
  6. Don't dump olive oil, chickpea water and ice-cubes. It's important to DRIZZLE it, to allow it to incorporate completely and then you can adjust the quantity accordingly.
  7. It can be stored in the fridge for up to 1 month.