Middle Eastern Hummus
Ingredients
- • 425 g chickpeas (canned, drained)
- • 60 ml tahini
- • 60 ml fresh lemon juice
- • 2 cloves garlic
- • 30 ml extra virgin olive oil
- • 2.5 ml ground cumin
- • 5 ml salt
- • 30 ml chickpea liquid (aquafaba)
- • 1 ml paprika for garnish
- • 15 ml olive oil for drizzling
Instructions
- 1
Reserve about 2 tablespoons of whole chickpeas for garnish, if desired.
- 2
In a food processor, combine the tahini and lemon juice. Process for 1 minute until creamy and whipped.
- 3
Add the olive oil, minced garlic, cumin, and salt. Process for 30 seconds, scrape sides, then process another 30 seconds.
- 4
Add half of the chickpeas to the processor and process for 1 minute. Scrape sides and add remaining chickpeas. Process for 1-2 minutes until thick and smooth.
- 5
While the processor is running, slowly add 2-3 tablespoons of the reserved chickpea liquid until you reach your desired consistency.
- 6
Taste and adjust seasonings, adding more salt, lemon juice, or garlic as needed.
- 7
Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center.
- 8
Drizzle with olive oil, sprinkle with paprika, and garnish with reserved chickpeas if using.
- 9
Serve immediately or refrigerate in an airtight container for up to 5 days.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This silky smooth hummus is my go-to crowd-pleaser - the secret is using the chickpea liquid for extra creaminess. Serve it warm with a generous drizzle of olive oil and fresh pita for an authentic Middle Eastern experience."
