Easy Creamy Hummus Dip (Printer-Friendly)

Creamy chickpea blend with tahini and lemon, ready in minutes. Ideal for snacking or as a flavorful sandwich spread.

# What You’ll Need to Cook:

→ Main

01 - 400 g canned garbanzo beans (chickpeas), drained and rinsed
02 - 500 ml water
03 - 1 teaspoon baking soda
04 - 2 cloves garlic, minced
05 - 1 teaspoon fine sea salt
06 - 80 g tahini, well stirred
07 - 2 ice cubes
08 - 40 ml fresh lemon juice
09 - 2–3 tablespoons hot water, as needed

→ Topping (optional)

10 - 1 tablespoon extra virgin olive oil
11 - 1/2 teaspoon smoked paprika

# Steps to Prepare:

01 - Place garbanzo beans in a saucepan with 500 ml water and bring to a simmer. Stir in baking soda and cook for 10–15 minutes. Remove from heat, drain, and rinse thoroughly under cool water.
02 - When beans are cool enough to handle, rub them gently between your hands to loosen and remove skins. Discard skins for a smoother texture.
03 - Transfer skinned chickpeas and minced garlic to a food processor. Pulse until a fine, powdery consistency forms.
04 - Add salt, tahini, ice cubes, and lemon juice to the processor. Blend for 5 minutes, scraping down sides as needed. Add hot water a tablespoon at a time until desired creamy consistency is achieved.
05 - Refrigerate hummus for at least 30 minutes before serving to allow flavours to meld.
06 - Spread hummus in a shallow bowl, drizzle with olive oil, and sprinkle with smoked paprika. Serve with fresh vegetables or pita chips.

# Extra Cooking Tips:

01 - Removing chickpea skins creates extra smooth hummus, but you can skip this step for a more rustic texture.
02 - Hummus stores well in an airtight container in the refrigerator for 5–7 days or can be frozen for up to 4 months.
03 - Add hot water gradually, blending between additions, until consistency is creamy but holds its shape.