CREAMY MEDITERRANEAN HUMMUS
The perfect dip to your everyday veggies and pita chips...
By far one of my favorite dips to make and keep in my fridge. I often have to make double batches, because my husband and kids will not stop snacking on it.
This creamy hummus, is so velvety, flavorful and delicious. Just a handful of ingredients to make an amazing dip. Here is the list: chickpeas, garlic, tahini, lemon juice, olive oil and ice cubes. Yes, you got it right ice cubes. This will help make a creamy consistency, for this delicious hummus.
This hummus recipe is great as a dip on a veggie platter, with salads, wraps and pretty much anything you like. I love it with pita chips, carrots sticks, cucumber, on top of a Mediterranean salad ( no dressing needed) or as a spread for a delicious wrap made with pita bread.
Yield. 2 cups
Time spentPrep time: 10 Minutes | Cook time: 10 Minutes | Total time: 20 Minutes
3 cups of cooked organic chickpeas
2 cloves of garlic
1/3 of a cup of organic Tahini
Juice of 1 lemon
salt and pepper to taste
2 ice cubes
Garnish: Olive oil, sumac and roasted chick peas
Instructions: First, rinse and peel the chickpeas / garbanzo beans.In a food processor, add the chickpeas and blend it for about 1-2 minutes, until it looks like a paste.Then add the lemon juice, tahini, salt and pepper and blend it for about 4 minutes. The original recipe calls for 2 ice cubes to be added to the food processor to get a smoother and creamer consistency. Trust me is the key to this fluffy hummus.Now is ready to serve. I like to serve it in a bowl. Spread the top to make little circles, a good drizzle of extra virgin olive oil, a sprinkle of sumac or smoked paprika and roasted chickpeas. Enjoy!
For garnish, I usually like to sprinkle sumac. If you can't find sumac, you may add a sprinkle of smoked paprika.
How to roast chickpeas: Use a sheet pan, lay the chickpeas flat, drizzle extra virgin olive oil, season with salt and pepper, even smoked paprika if you like. Cook at 375 degrees for 10-15 minutes.