Humus Tahini Dip
Submitted by msboogie
Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.
YIELD
4 servingsPREP
10 minCOOK
70 minREADY
80 minThis is hummus done the proper way: starting with dried chickpeas soaked overnight and cooked until completely tender. The difference between hummus made from dried beans versus canned is noticeable. You get a creamier texture and a fresher, more pronounced chickpea flavor.
Tahini, fresh lemon juice, and raw garlic are the backbone of any good hummus. The tahini adds nutty richness, lemon juice brings acidity that lifts the whole dip, and garlic provides that sharp bite. A tablespoon of corn oil worked into the puree creates a smooth, spreadable paste, while olive oil drizzled on top at serving adds fruity flavor and a glossy finish.
Paprika, parsley, and a few whole chickpeas on top are the traditional garnish. Simple, but it makes the bowl look like it belongs on a mezze spread.
Pro Tips
- Cook the chickpeas until they’re falling-apart soft, not just “tender." Firm chickpeas make grainy hummus no matter how long you process them.
- Puree the chickpeas while still warm. Hot beans blend smoother than cold ones because the starches are more pliable.
- Add water a tablespoon at a time if the puree is too thick. You want a smooth, scoopable consistency, not a stiff paste.
- Taste and adjust the lemon juice and garlic last. Hummus needs more acid than you think, and the garlic mellows as it sits.
Variations
- Add a roasted red pepper to the food processor for a smoky, sweet red pepper hummus.
- Stir in a teaspoon of ground cumin for a warmer, earthier flavor profile.
- Top with toasted pine nuts and a drizzle of chili oil instead of the traditional paprika and parsley.
Ingredients
Directions
In a medium saucepan place the soaked chickpeas and cover them with water.
Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes.
Reduce the heat to low and simmer the chickpeas for 1 hours, or until they are tender (add more water if necessary).
Drain the water from the chickpeas.
Place them in a food processor (reserve 8 chickpeas for the garnish) and pur?e them until they are very smooth.
Add some water if necessary.
In a medium bowl, place the pur?ed chickpeas.
Add the garlic, salt, pepper, tahini, and lemon juice.
Mix the ingredients together so that they are well blended.
Add the corn oil and mix it in well so that a smooth paste is formed.
In a small serving bowl, place the humus.
Smooth it down evenly with a knife.
Pour the olive oil in the center. Sprinkle on the paprika and parsley.
Garnish the dish with the reserved chickpeas.
Makes 1 cups.
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