Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Hummus
Creamy chickpea dip with tahini, lemon and garlic — the most popular dip of Levantine cuisine. Great with flatbread, vegetable sticks and as a side dish for grilling.
🥜 Allergies considered in this recipe:
🫓 Sesame
Source / link: Levantinische Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 400 g | Chickpeas (canned, drained) |
| 60 g | Tahini (sesame paste) |
| 3 EL | Lemon juice |
| 1 Zehe | Garlic |
| 4 EL | Olive oil |
| 1 TL | Cumin (ground) |
| 1 TL | Salt |
| 3 EL | Ice water |
Preparation
- 1 Drain and rinse the chickpeas; set a few chickpeas aside for the garnish.
- 2 Put the chickpeas, tahini, lemon juice, garlic, cumin and salt into a blender.
- 3 With the blender running, add the ice water and 2 tbsp olive oil and blend finely for 2–3 minutes until the mixture is creamy.
- 4 Spread into a bowl and garnish with the remaining olive oil, chickpeas and a little paprika.
Notes & tips
Note: Contains sesame (tahini). For extra-creamy hummus, add 2–3 tbsp ice-cold water while blending. Stored covered in the fridge, it keeps for 3–4 days.
Nutrition
estimated per serving- Calories
- 596 kcal
- Protein
- 22 g
- Fat
- 29 g
- Carbs
- 66 g
– = ingredient not in nutrition database (estimate incomplete)