Easy Hummus Dip
Hummus has to be my absolute favourite Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. I like my hummus to be served with just the simple touch of olive oil and sea salt, however, please experiment and add whatever you wish to add to the top (chopped meats, goats cheese and fresh herbs) and always remember to add that important ‘glug’ of olive oil.
This dip can be made well ahead of time and keeps ready to eat in a sealed container, stored in the refrigerator. I also assemble it before I wish to eat lightly covered with tin foil or plastic wrap (cling film).
Delicious with vegetable crudités or even better with my Pitta Bread Dunkers – click the highlight for the recipe.
Do please also try my alternative Beetroot Hummus – a nice change (click the highlight).
Ingredients
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1 x 400g can chickpeas- rinsed and drained
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1 large fresh lemon- juice only
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2 tbsp tahini
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1 garlic clove- crushed
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2 tablespoons extra-virgin olive oil- Approx 30ml
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Sea salt- to taste
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Plenty of coarsely ground black pepper- to taste
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2 - 3 tablespoons water- to thin
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Decoration
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Sprinkle sea salt flakes
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Extra virgin olive oil- heavy glug
Instructions
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Make dip:
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01 Place all the ingredients into a food processor and pulse until smooth. Taste and adjust as you see fit.
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To serve:
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02 Tip into a bowl or on to a plate and top with a heavy glug of extra virgin olive oil. Season generously with sea salt flakes and coarsely ground black pepper.
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03 Delicious with toasted pitta dunkers or vegetable crudités.
Notes
Such a versatile dip which can be served where everyone ‘dips’ in or for a starter in individual ramekin dishes. Can be made fresh and served immediately, or prepared the day before and stored in the fridge in a plastic container. A perfect snack, sandwich filler or pre-dinner nibble. Oh yes, if you wish the dip to taste of more garlic, then of course add an extra one or two more cloves of fresh garlic! I also like to substitute the fresh lemon juice with cider vinegar - for a slight change in the taste or if I am running short of lemons.
