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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chickpea dip Ingredients:
15 oz of chickpeas |
1 tsp salt |
1 garlic clove, minced |
2 tbs tahini |
1/4 cup lemon juice, freshly squeezed |
1/2 cup water |
Directions:
1. First prepare the chickpeas:
2. Rinse and drain the chickpeas and transfer to a pot. Cover it with water by one inch or so. Gently rub the chickpeas with your hands to loosen their skins and remove the ones that come off. Bring water to a boil, reduce heat and simmer for about 5 minutes or until the chickpeas are very soft. Drain and reserve about 1/2 cup of the cooking water. Remove any other pieces of skins (I have a thing with chickpeas skins, so I took my time removing as much as I could, even though they were going to be blended).
3. In the food processor, add the tahini, lemon juice, salt and garlic and process for a couple of seconds. Add the chickpeas and process until it's all incorporated. At this point the hummus is probably on the dry side. Add the cooking water, about a tablespoon at a time and pulse. Keep adding cooking water until it gets to the desired consistency.
4. Transfer to a bowl or serving platter, make an indentation and drizzle some olive oil. Sprinkle with paprika and voila!
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