Quick Mediterranean Hummus
A rich, silky hummus made by whipping tahini and lemon first, then blending in chickpeas and olive oil.
Equipment
- Food processor
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- ½ cup tahini
- ¼ cup lemon juice
- 1 cloves garlic or 2 for a bolder dip
- ¼ tsp ground cumin
- ½ tsp salt adjust to taste
- 3 tbsp olive oil, divided 2 tbsp for blending, 1 tbsp for drizzling
- 2 tbsp cold water plus up to 2 tbsp more as needed
- 1 sumac or paprika for garnish
Instructions
Cooking
- Whip. Blend the tahini and lemon juice in a food processor until smooth and pale, adding a splash of cold water if it seizes.
- Season. Add the garlic, cumin, and salt and blend until smooth.
- Add chickpeas. Add the chickpeas and 2 tablespoons of the olive oil and blend 2 to 3 minutes, scraping the bowl once.
- Adjust. Blend in cold water 1 tablespoon at a time, then taste for salt and lemon.
- Plate. Spoon into a bowl, drizzle with the remaining olive oil, and sprinkle with sumac or paprika.
Notes
Substitutions: Paprika can replace sumac. Cooked dried chickpeas can replace canned.
Tips: Blend the tahini and lemon first for a smoother dip. Add water slowly. Toast the cumin briefly for more flavor.
Storage: Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Stir and loosen with water or olive oil before serving.