Rating: 4 stars
480 Ratings
  • 5 star values: 206
  • 4 star values: 100
  • 3 star values: 76
  • 2 star values: 53
  • 1 star values: 45

Here’s the scoop: this addictive chickpea dip is worlds better than what you get at the store. Though the recipe calls for adding two tablespoons of water, we like using chickpea water from the can for an extra boost of flavor. When your hummus is smooth and ready for serving, pour it into a bowl and grab a large spoon. Then, press the back of the spoon into the center of the hummus and rotate the bowl clockwise to create a small well. This not only elevates the presentation of the dip, but it allows a drizzle of olive oil to pool perfectly in the middle.

Sara Quessenberry

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Read the full recipe after the video.

Recipe Summary test

total:
5 mins
Yield:
Makes 1 1⁄2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.

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  • Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Nutrition Facts

145 calories; fat 12g; saturated fat 2g; sodium 335mg; protein 2g; carbohydrates 8g; sugars 1g; fiber 2g; iron 1mg; calcium 19mg.
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