Mediterranean Hummus Dip
- 2 – 15 oz cans garbanzo beans/chickpeas – see note below for preparation
- 1/2 cup tahini
- The juice from 1 lemon (approx. 1/4 cup)
- 3 garlic cloves (I used med sized cloves)
- salt & pepper to taste
- 1/2 – 3/4 cups Olive Oil
- 4-8 Tbsps Cold water
- 1 tsp baking soda
For the toppings –
- Basil pesto
- pine nuts
- sun dried tomatoes in olive oil
- fresh basil
TO SERVE – serve with mixed fresh vegetables, olives, chips, pita chips or pita bread, crackers or a baguette
- Drain your prepared chickpeas (see note below) and rinse well to remove all traces of the baking soda. Remove the skins at this point. Under the running water or with your fingers. This is a time consuming (but also relaxing) step but well worth it because this will help your hummus to be nice and creamy 🙂
- In a food processor, add the beans, the lemon juice, salt (you could start with about 3/4 tsp and then go from there depending on your taste), and garlic. Pulse to combine if your blender or food processor isn’t as strong.
- Add tahini to the mixture in the processor and blend. Scrape sides and then blend again until combined well.
- Add the olive oil (start with 1/2 cup) to the food processor and blend until smooth, adding more olive oil and/or chilled water as necessary to reach your desired texture. Taste and season with salt and pepper…or extra lemon juice if desired.
- Top with desired toppings and serve with desired sides and enjoy 🙂
Preparing the garbanzo beans – You could skip this step if you’re in a hurry and just rinse your beans well, but if you want the creamiest hummus possible than this is how to get it! Place your drained garbanzo beans into a medium sized pot with enough water to cover them completely, add a teaspoon of baking soda and boil for 10-15 minutes or until they are plump, and the skin falls off easily if you put a bean in your fingers.