CHICKPEA DIP (HUMMUS)

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Chickpea Dip (Hummus) image

Provided by David Kamen

Categories     Condiment/Spread     Food Processor     Side     No-Cook     Chickpea     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 cups canned chickpeas, drained and rinsed
3 tablespoons tahini
2 garlic cloves, peeled and crushed
2 tablespoons lemon juice, or as needed
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • 1. In the bowl of a food processor, combine the chickpeas, tahini, garlic, lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste. Purée the mixture into a smooth paste, adding water to thin the mixture as necessary.
  • 2. Adjust the seasoning with lemon juice, salt, and pepper to taste. Refrigerate until ready to serve. Serve garnished with the remaining 2 tablespoons olive oil.

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