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I love how easily this dip comes together. I usually start with a base – plain homemade hummus – then add all sorts of ingredients. In this case I add extra lemon juice and chopped cloves of garlic for added zest. Hummus has a creamy texture and distinct nutty flavor from the addition of tahini. Serve it with anything from crudité to over a rice bowl paired with ground lamb and tabbouleh.
Remove the skins from the chickpeas by pinching them between your forefingers and discard (optional).
Add the chickpeas, tahini, garlic, lemon, olive oil, and to the bowl of a food processor and blend until pureed.
Slowly add water until the mixture becomes creamy.
Season with salt then transfer to a small bowl. Garnish with parsley and lemon slices. The hummus can be made up to a week ahead of time and refrigerated in an airtight container.
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