Creamy Chickpea Dip (Print Version)
# Ingredients:
→ Base
01 -
1 (15 oz) can of chickpeas, drained and rinsed
02 -
1/3 cup top-notch tahini
03 -
Extra virgin olive oil, 2 tablespoons
04 -
2 to 4 tablespoons chilled water
→ Seasonings
05 -
Fresh lemon juice (about 2-3 tablespoons from 1 lemon)
06 -
1/2 teaspoon cumin (ground)
07 -
3/4 teaspoon fine sea salt
08 -
2 medium garlic cloves, peeled and crushed
→ Optional Toppings
09 -
A drizzle of more olive oil
10 -
Sprinkle of paprika or sumac (ground)
11 -
Toasted pine nuts
12 -
Chopped fresh parsley
# Instructions:
01 -
Combine tahini, chilled water, olive oil, garlic, lemon juice, cumin, and sea salt in a food processor. Let it all blend until creamy.
02 -
Toss the chickpeas into the mix and let it blend for about 3 to 4 minutes, scraping the sides halfway. Add more water if you want it smoother or thinner.
03 -
Give it a taste and add extra cumin, salt, or lemon juice to match your flavor preference.
04 -
Serve it straight away with your favorite toppings, or store in the fridge for up to three days.
# Notes:
01 -
If you cook your own chickpeas, the texture will be creamier.
02 -
Warming up canned chickpeas before blending makes a smoother result, though it’s optional.
03 -
Cold water makes everything turn out super creamy.